
Bulletin No. 102. 

U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS, 
i30i) ^ C. TRUE. Dire-tor. 



T X 



Q79 



EXPEEIMEXTS 



LOSSES ly COOKIXG MEAT 



l^ds-lliOO. 



By H. S. G-RHS^DLEY, D. Sc, 

Associate ProJ>mjr of Chemistry. College of fipience, Unirersity of lUinois, 

WITH THE aWPKKATTf'X '"■F 

K. M:er,OR:si^CK. :M. S., ana H. C. PORTT^.R. AI. ^^ 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE, 
1 V* < ' 1 . 




aass_ZXGiH 



^^r 



Bulletin No. 102. 



U. S. DEPARTMEXT OF AGRICULTURE. 
I 

OFFICE OF EXPERIMENT STATIONS, 
A. C. TRUE, Director. 



6' 2^ C> 



EXPERIMENTS 



LOSSES IX COOKIXG MEAT, 



1S9S-19(X1 



By H. S. r+RINDLEY, D. So., 

Associate Professor of ChemiMry, College of Science, University of Illinois, 



WITH THE COOPZEATIOX OF 



H:. :\rcCOR3X^^CE:, 3I. S., artd H. C. FORTER, 31. S. 




WASHIXGTOX: 

GOVERXAIEXT PRIXTIXG OFFICE, 
19Ul. 






-Ti^n: 



<3r 



'\ 



LETTER OF TRAXSMITTAL. 



U. S. Department of Agriculture, 

Office of Experiment Stations, 

Washington, D. C, July 26, 1901. 
Sir: I have the honor to transmit herewith a report of investigations 
conducted in 1898 to 1900 by Prof. H. S. Grindley, associate professor of 
chemistry at the College of Science of the University of Illinois, with 
the cooperation of H. McCormack and H. C. Porter, the investigations 
being conducted under the general supervision of Prof. W. O. Atwater, 
special agent in charge of nutrition investigations, in accordance with 
instructions given by the Director of this Office. One of the objects 
of nutrition investigations is to learn the scientific principles which 
underlie the preparation of food and the changes which the application 
of heat in different ways brings about in food materials. This is the 
more necessary as up to the present time the majority of food investi- 
gations conducted in this country and Europe has had to do with other 
phases of the problem and little information has been available regard- 
ing changes brought about by cooking. In carrying out this work 
Professor Grindley has devoted his attention to meat of different kinds. 
Certain phases of the investigation are being continued and the data 
here given constitute a report of progress. The results alreadv obtained 
are of practical value, as well as of scientific interest, and the report is 
submitted with the recommendation that it be published as Bulletin 
No. 10^ of this Office. 
Respectfully, 

A. C. True, 

iJirector. 
Hon. James Wilson, 

^ecrt'tary of Agriculture. 
2 



CONTENTS. 



Introduction 5 

Historical review - 5 

Analytical and experimental methods 8 

Preparation of air-drj' sample 9 

Determination of loss of nitrogen in drying samples of meat 9 

Determination of water 11 

Determination of nitrogen 12 

Determination of fat 14 

Composition of meat as analyzed -without preliminary drying. 14 

Losses of material in the cooking of meats 16 

Ex]Derunents made during 1898-99 16 

Losses in meats cooked by pan-broiling 16 

Experiments Nos. 1, 2, 3, and 12 16 

Discussion of losses by pan-broiling 19 

Losses in meats cooked by boiling and stewing 20 

Composition of alternate portions of the same cut of beef 20 

General plan of the experiments 21 

Experiment No. 4 22 

Experiment No. 5 24 

Experiment No. 6 25 

Experiment No. 7 26 

Experiment No. 8 . . - 27 

Experiment No. 9 29 

Experiment No. 10 - . 30 

ExjDeriment No. 11 31 

Experiment No. 13 - 33 

Experiment No. 14 34 

Experiments made during 1899-1900 - 35 

Losses in meats cooked by boiling and stewing 35 

General plan of the experiments 35 

Experiment No. 16 38 

Experiment No. 17 - - 39 

Experiment No. 18 40 

Experiment No. 20 42 

Experiment No. 21 43 

Experiment No. 22 44 

Experiment No. 23 - - 45 

Experiment No. 24 46 

Experiment No. 25 47 

3 



4: CONTENTS. 

Losses of material in the cooking of meats — Continued. Page. 
Experiments made during 1899-1900 — Continued. 

Losses in meats cooked by boiling and stewing — Continued. 

Experiment No. 30 48 

Experiment No. 31 50 

Experiment No. 32 51 

Experiment No. 33 52 

Experiment No. 38 53 

Experiment No. 39 55 

Discussion of results 60 

Amount and nature of losses involved in the boiling and stewing of meat. . 60 

Conclusions 63 



LOSSES IN COOKING MEAT. 



INTRODUCTION. 

Meats of various kinds enter largely into the dietaries of most 
American families. In an average of 185 dietary studies made in 
different parts of the United States, largely in connection with the 
investigations on the food and nutrition of man which have been car- 
ried on in cooperation with the U. S. Department of Agriculture, it 
has been found that flesh of all kinds, including meat and poultry, 
tish. and shelltish. forms 20 per cent of the total food. With such 
exceptions as dried beef and oysters, meat is rarely eaten raw, but 
for the most part is either roasted, boiled, fried, or stewed. 

Among the chief objects sought in the cooking of meats are the 
loosening and softening of the tissues. This facilitates digestion by 
allowing more thorough mastication and consequently greater expo- 
sm-e to the action of the digestive juice. At the same time the vari- 
ous methods of cooking meat have different effects upon its chemical 
composition Our knowledge concerning the effects of the cooking of 
meats upon either composition or digestibility, however, is not com- 
mensurate with the importance of the subject. These questions have a 
wide practical application as well as a scientific interest. In connec- 
tion with the nutrition investigations of this Department, the author 
began, in 1S9S. at the University of Illinois, some investigations on 
the losses involved in the cooking of meats and on the digestibility of 
meats cooked in different ways. This bulletin reports twentj^-five 
experiments made during the years 1898 to 1900 on the losses in meat 
by different methods of cooking. Seventeen digestion experiments 
made with healthy men, with a mixed diet which was fairly uniform 
except that the meat was cooked in different ways, are not yet reported. 

HISTORICAL REVIEW. 

Apparently there has been comparatively little exiDcrimental study 
of the chemical, histological, and other changes which diflerent foods 
undergo during the process of cooking. Various writers discuss the 
effects of the cooking of foods upon their composition and digestibility, 
but their statements are based more largely upon conjecture than upon 
experimental inquiry. A summary of what had been found upon record 



6 

on the subject at the time was given in a chapter on the " Preparation 
of food" in a previous publication of this Oliice.^ 

Among- recent investigations on the effects of cooking upon vege- 
table foods are studies of the losses of nutrients in the boiling of pota- 
toes, carrots, and cabbage, reported b}' Snyder, Frisby and Bryant,"^ 
and studies of the losses involved in the process of breadmaking, 
reported by Voorhees,^ Bevier,* Snyder,^ and Woods." 

Concerning the amount of loss resulting from the cooking of meats 
Thudichum ' gives the following figures: Twenty -eight pieces of beef, 
weighing 280 pounds, lost in boiling 73 pounds 14 ounces, or 26^ per 
cent; 19 pieces of beef, weighing 190 pounds, lost in roasting 61 
pounds 2 ounces, or 32 per cent; 9 pieces of beef, weighing 90 pounds, 
lost in baking 27 pounds, or 32 per cent; 27 legs of mutton, weighing 
270 pounds, lost in boiling 55 pounds 8 ounces, or 21^ per cent; 35 
shoulders of mutton, weighing 350 pounds, lost in roasting 109 pounds 
10 ounces, or 31^ per cent; 16 loins of mutton, weighing 1-11 pounds, 
lost in roasting 19 pounds 1-4 ounces, or 35^ per cent; 10 necks of mut- 
ton, weighing 100 pounds, lost in roasting 32 pounds 6 ounces, or 32^^ 
per cent. The results indicate that whether meat be boiled or roasted 
it loses during cooking from one-fifth to one-third of its weight. 
These losses, Thudichum states, are due to the cooking out of water, 
fat, and some extractives and salts. Similar figures for loss in weight 
during cooking of meats are given in the report of dietarj^ studies car- 
ried on in hospitals for the insane in New York State.** 

Vogel^ found that meat placed in cold water and cooked by gradual 
warming lost much nitrogen and gave a highly nitrogenous broth, while 
meat placed directl}^ in boiling water retained its nitrogen and juice, 
but yielded a poor broth. 

Cookecl meats have frequently been the subject of chemical analysis, 
although the number of analyses of cooked foods is still ver}^ small in 
comparison with that of raw materials. Allen " gives the analyses of 
a number of different kinds of cooked meats made in his laboratory by 
A. R. Tankard. Katherine I. Williams " gives the analyses of a con- 
siderable number of samples of cooked fish of different kinds. Many 
cooked meats have also been anal3"zed in coiinection with the nutrition 

^U. S. Dept. Agr., Office of Experiment Stations Bui. 21, pp. 81-97. 
''U. S. Dept. Agr., Office of Experiment Stations Bui. 4,3. 
^U. S. Dept. Agr., Office of Experiment Stations Buls. 35 and 67. 
*U. S. Dept. Agr., Office of Experiment Stations Bui. 52. 
*U. S. Dept. Agr., Office of Experiment Stations Bui. 67. 
®U. fi. Dept. Agr.. Office of Experiment Stations Bui. 85. 
'The Spirit of Cookery. London, 1895, p. 68. 

'^See report on investigations of dietaries for the insane by W. O. Atwater, in Elev- 
enth Annual Report New York State Commission in Lunacy, Albany, N. Y., 1900. 
^Chem. Centbl., -55 (1884), p. 639. 

^"Commercial Organic Analysis, vol 4. Philadelphia, 1898, p. 275. 
11 Jour. Chem. Soc. London, 71 (1897) , p. 649. 



investigations carried on in cooperation with this Department, In 
none of these cases, however, was the composition of the same meats 
determined before cooking. There is, therefore, no means of com- 
puting from these analyses the losses resulting fi'om the cooking. 

Church^ savs: "To show the influence of cooking upon a mutton 
chop, we may cite two analyses, in one of which (a) the gravy and 
drippings were carefully presei'ved and analyzed with the lean cooked 
meat of the chop, while in the other case (b) they were excluded." 



Composition 


of cooked mutton chop. 








Sample. 


Water. Protein. Fat. 


Ash. 


Undeter- 
mined. 


Chop with gravy and drippings 


Per cent, i Per cent. 
54 27.6 
51 6 36 6 


Per cent. 
15.4 
9.4 


Per cent. 
3.0 


Per cent. 


Chop without gravy and drippings 


i'o 











In regard to these figures, however, Allen- states that "the two 
analyses are evidently quite difi'erent and do not represent the compo- 
sition of the same chop with and without the gra\'y and drippings. " 

Konig^ reports three experiments made in his laboratory on the losses 
in cooking meats, two by roasting and one by boiling. The figures 
which he gives for the fresh, i. e., undried. substances are shown in 
the following table. The compo-sition of each material has been calcu- 
lated to water-fi-ee substance also, that the difference between the 
cooked and the uncooked meat may be brought out more clearly : 

Table 1. — Composition of meats before and after cooMng. 





In fresh substance. 


In water-free substance. 


Sample. 


Nitrog- 

Water. enous 

matter. 


Fat. 


Ex- 
tractive 
matter. 


Salts. 


Nitro- 
gen. 


MtM^- 

enons 
matter. 


Ex- 
Fat, tractive 
1 matter. 


Salts. 


Beef: 


Per ct. Per ct. 


Perct. 
4.52 
7.50 
8.21 

6.38 
11.95 


Perct. 
0.86 
.40 
.72 

.68 
.03 


Perct. 
1.23 
1.25 
1.45 

1.15 
1.43 


Perct 
12.37 
12.65 
12.27 

11.39 
10.93 


Perct. 
77. .31 
79.06 
76.73 

71.17 
68.36 


Perct. 1 Perct. 
1.5.47 1 2.98 
17.38 .90 
18.41 1.59 

22.45 2.32 
28.18 j .09 


Per a. 


.Alter boiling 

After broiliTiff.... 
Veal cutlets: 

Baw 


56.82 
55.39 

71.55 
57.59 


34.13 
34.23 

20.24 
29.00 


2.66 
3.27 


After roasting.... 


8.27 



The figures in this table do not give a fully satisfactory measure of 
losses involved in the cooking of meats. In each case there is a larger 
proportion of fat in the cooked meat than in the raw sample. From the 
amount of the increase it would appear that fat had been added to the 
meat in the cooking. The proportion of nitrogen in one instance is 
also somewhat higher in the cooked than in the uncooked meat. This 
mav be due to the decrease in the amount of salts and extractive matter 



^ Food, ^ew York, 1877, p. 152. 

^ Commercial Organic Analysis, vol. 4. Philadeiphia, 1S9S, p. 275. 
'Chemie der menschlichen ]S^ahriings-uncl GenussinitteL Berlin, 1893. Ed. 3, 
vol. 2, p. 1247. 



in this sample. The differences in the composition of the uncooked 
and the cooked meats in the above experiments, however, may be due 
to actual differences in composition of the samples taken. It has been 
found in the investigations reported in this bulletin that perhaps the 
greatest difficulty in determining- the losses in meat during cooking 
b}^ comparing the analysis of a raw sample with that of a cooked sam- 
ple is in obtaining two samples of raw meat that are sufficiently alike 
in composition. 

With the special object of determining the comparative value of 
light and dark meat in the diet of invalids, Offer and Kosenquist^ 
studied the character of the nitrogenous constituents of fish, poultry, 
and different kinds of raw and preserved meat, as well as of raw^ and 
fried veal. The study involved determination of total nitrogen, nitro- 
gen of extractives, and nitrogen of meat bases. Constant differences 
between light and dark meat were not found. 

So far as the author has been able to find, there are recorded no 
investigations made in the United States on the nature and extent of 
the various changes which occur in the cooking of meats and the losses 
involved in the different processes of cooking. The author's investi- 
gations were undertaken for the purpose of determining the amount 
and nature of such losses, and also the effects of different methods of 
cooking upon the digestibility of the meat. 

ANALYTICAL AND EXPERIMENTAL METHODS. 

The methods of analysis adopted in these investigations were mainly 
those recommended l>y the Association of Oflicial Agricultural Chem- 
ists,^ with such minor modifications as were found expedient. In the 
first experiments the meat used was beef round, as lean as could be 
secured. In the later experiments other cuts of beef were used, in 
addition to a few cuts of pork, veal, and mutton. In some of the 
experiments all visible fat was removed from the sample; in others 
the entire sample, including the fat, was used. In the experiments on 
the "pan-broiling'" of meat the sample for each experiment was ground 
in a sausage mill, and the minced meat was then intimately mixed. This 
operation of grinding and mixing was performed three times, after 
which two samples of the meat, were taken, one for analysis and one 
for cooking. In the earlier experiments on the boiling of meat the 
portion selected for each experiment was cut into piec^es weighing 
from 2 to 4 pounds each; one piece was selected for analysis, and 
another which, judging from appearances, was just like it was used 
for cooking. The method, however, proved unsatisfactory, because it 
was found impossible to obtain two pieces that were even approxi- 



^ Berlin. Klin. Wchnschr., 36 (1899), pp. 9.37, 968, and 1086. 
^ U. S. Dept. Agr., Division of Chemistry Bui. No. 46, revised. 



matelv alike, although the greatest care was observed in selecting and 
dividing the cut of meat. It was therefore found necessary in the 
later experiments on the effects of boiling meat to make complete 
analyses of both the cooked meat and the broth or soup resulting, 
and in addition to determine the loss, if any. due to a volatilization of 
nutrients. 

PREPARATION OF AIR-DRY SA3IPLE. 

In preparing the air-dry samples of raw meat, a portion was passed 
three times through a sausage mill, the ground meat being intimately 
mixed after each grinding. The sample was then weighed in a porce- 
lain dish and placed in a water-jacketed oven, which was kept at a 
temperature of 90- to 95- C. The drving continued for twenty-four 
to thirty-six hours. The sample was then removed from the oven, 
loosely covered, and allowed to stand in the laboratory for about 
twenty -four hours, after which it was weighed. Air-dry samples of 
cooked meats were prepared in a similar manner, 

DETERAirS^ATIOX OF LOSS OF XITROGEN IN DRYING SA5IPLES OF MEAT. 

The loss of nitrogen resulting from the preparation of the air-dry 
samples of the meats was determined in several instances. The meat 
was dried in an oven which could be tightly closed, with the exception 
of an entrance and an exit for a current of air. - Before entering the 
oven the current of air was passed through a Drechsel wash bottle 
(No. 1), containing sulphuric acid, to remove water vapor and organic 
matter. The air that left the oven was passed through two similar 
bottles (Nos. 2 and 3), also containing sulphuric acid, in which it was 
fair to assume any volatile nitrogenous compounds set free fi'om the 
meat would be caught. By means of a suction pump a current of air 
was drawn through the oven as rapidly as i)ossible without causing 
the acid in the bottles to spatter. After the meat was dried the 
amount of niti'ogenous material removed was learned by determining 
(by the Kjeldahl method) the nitrogen in bottles No. 2 and No. 3. 
Table 2 gives the results of six such tests : 

Table 2. — Loss of nitrogen in drying meat {lean beef) in air. 



LaboratoTT :So. 



Length of 
time in 
oven. 



Temper- j Weight 

arure of of fresh 

oven. meat. 



I I Proportion 

I Proportion ; Amount of Amount of i of total ni- 
I of nitrogen: nitrogen nitrogen I trogen in 
! in fresh in fresh found in fresh meat 
meat. meat. acid. lost in 

I drying. 



411.. 

41S.. 

4ly.. 
431.. 
450.. 
451a 



60-70 
56 



Grams. 
4S.40 
52.94 
736.12 
724.45 
761.83 
776. 69 



Percent. 
2.96 
3.13 
3.10 
3.60 
3.54 
3.55 



Grams. \ 
1.4S ' 
1.66 

22.82 
26.08 
27.00 



Gram. 


Percent. 


0.0015 


0.11 


.0015 


.09 


.0749 




.3845 


1.47 


.2310 


.86 


.0716 


.26 



a Dried in current of hydrogen instead of air. 



10 

In case of two samples (Nos. Ill and -±18) the method of drying was 
modified somewhat. The total sample of meat in each test was divided 
into portions of about 5 grams each, and these were placed in the oven 
in shallow, flat-bottomed dishes, which had been heated to 102^ C, and 
the drying continued for eight hours. The proteid of the meat was 
quickly coagulated at this temperature, and thus it seemed probable 
that the loss of volatile compounds may have been reduced to a mini- 
mum. The results of these two tests, showing respectively a loss of 
0.11 and 0.09 per cent nitrogen after eight hours drying, are quite 
concordant, and indicate that the loss of nitrogen in drying samples of 
meat in this manner is inconsiderable. 

In the case of sample No. ^19 portions of the meat (in casseroles) 
weighing about 150 grams each were left in the oven (without stirring) 
for about sixty hours at a temperature of about 98° C. The water con- 
tent of the meat was then found to be about 1.5 per cent. The loss of 
nitrogen during drying was 0.3 per cent. In the case of sample No. 
431 the ground fresh meat was placed in the oven at 50° C. The dry- 
ing was continued some two and one-half days. A temperature of 50° 
was maintained during the da3'time, but the oven was allowed to cool 
every night. The cool samples were stirred each morning, thus expos- 
ing a fresh surface. The drying was continued in this way until the 
water content of the meat was found to be about 1.5 per cent; the oven 
was then allowed to cool, the meat was removed, passed through a 
sausage mill until finely divided, and returned to the oven for further 
drying. The samples dried by this method showed a maximum loss 
of nitrogen. This large loss was probably due to the long-continued 
drying, to the exposure of fresh surface by frequent stirring, and also 
to the low temperature, which was not sufficient to coagulate the pro- 
teids. It is believed that there was no loss of material in grinding the 
dried sample in the sausage mill, as the apparatus was readily taken 
apart, and extreme care was taken to remove with a cameFs hair brush 
any particles adhering to the diflerent parts. 

In the case of samples Nos. 450 and 451 the loss in drying in a cur- 
rent of air is compared with the loss in drying in a current of hydro- 
gen. The other conditions were the same except that the temperature 
of the oven was 4 to 5 degrees higher than during the drying in air, 
and the drying was therefore completed in a shorter time. The water 
content of the samples was practically the same in each test. The loss 
of nitrogen was small in both cases, but was greatest in the sample 
dried in air. 

From these tests it appears that in preparing air-dry samples of meat 
it is possible to reduce the loss of nitrogen to less than 1 per cent of the 
total amount present. Such a quantity is quite within the limit of 
error usually assumed in the analyses of foods and feeding stuli's. 



11 

The test with sample Xo. 419 was carried out in such a war as to 
bring out the effect of long-continued heating at a low temperature 
(50- C.) after the water content had been considei-ably reduced. The 
sulphuric-acid bottles were changed every twelve hours and the nitro- 
gen was deteiTuined for each period. The results for the different 
periods are given in the following table: 

T.VBLE 3. — Loss of nitrogen from lean beef during successive twelve-hour periods, drying 





Proportion 
of total 


Xitrc^en 


lost. 


nitrogen 




lost. 


Gram. 


Percent. 


0.0111 


14.8 


.0033 


•4.4 


.0029 


3.9 


.0160 


21.4 


.0416 


55.5 



First 12 honis 

Second 12 hours 

Third 12 hours 

Fourth 12 hours 

Fifth 12 hours 

Total, 60 hours . 0749 

1 See al=o sample Xo. 419, Table 2. 



From these results it appears that the more volatile nitrogenous 
compounds were lost early in the drying, then the rate of loss 
decreased and was practically constant until the substance was nearly 
dry. and after that it increased very rapidly. This would indicate 
that the process of drying should not continue longer than is abso- 
lutely necessary to bring the sample into such a condition that it may 
be finely ground and thoroughly mixed. 



DETER3irS'ATIO>'^ OF WATER. 

A series of tests was made for the purpose of determining the loss 
in weight of samples dried at different temperatures and for different 
lengths of time. The samples were weighed in glass tubes with filter- 
paper bottoms, such as ordinarily used in ether extraction of fat by the 
Johnson method.^ These were placed in a horizontal position in the 
drying oven and heated in a current of hydrogen. Table i gives the 
results of tests with eight samples taken from the same lot of meat, 
which had been ground in a sausage miU and intimately mixed, as 
previously explained. Four of the samples were dried at 9>- C. and 
four at 102- C. In each case the loss in weight was determined when 
the sample had dried six hours. The sample was then returned to 
the oven and dried tvso hours longer and the loss in weight again 
determined. 

lAm. Jour. Sci., 13 (1877), p. 190. 



12 



Table 4. — Percentage loss in weight of meat {lean beef) after drying different lengths of 
time and at different temperatures. 





Sample No. 


Temperature of oven ( ° C). 


Loss after drying — 




6 hours. 


8 hours. 


1 


98 


Per cent. 
30.40 
30.92 
30.70 
30.88 


Per cent. 
30 45 






98 




s 


98 


30.74 


^ 


ATerasre, 4 samples . . . 


98 


30.96 










SO. 72 


30. 7fi 






102 






30. 63 
30.83 
30.60 
30.71 




f, 


IC 


30 H9 








H 


102 


30.94 










30.69 


30.89 











From the figures in the table it appeal's that the loss in drying at 
98^ C. for eight hours differs but little from that at 102° for the same 
time, the average of four samples dried at 98° being 30. 76 per cent, 
and that of four dried at 102° being 30.89 per cent, or a difference of 
only 0.42 per cent of the total weight of dried material. The loss at 
the end of six hours was found to be in .some cases as great as at the 
end of eight hours. However, as the results at the end of eight hours 
seem more concordant, the drying was continued for that length of 
time in the investigations that follow. 

DETERMINATION OF NITROGEN. 

The determinations of nitrogen were made by the Kjeldahl process, 
with the adoption of precautions suggested bv Hopkins.^ Care was 
taken to test the a^-curacy of the manipulation and results. It has 
been found that there is great danger of incomplete ammonification of 
the nitrogen in animal tissues when treated with sulphuric acid and 
other reagents as ordinarily recommended in the Kjeldahl process. In 
order to test the effect of the duration of digestion upon the quantity 
of nitrogen found, three samples of meat were each divided into six 
subsamples. which were digested for different periods. In each case 
the first of the six was removed from the digestion furnace as .soon as 
the liquid was clear, which was after about two and one-half hours' 
digesting, and the remainder of the six were removed at half -hour 
intervals. ' The results of these tests are given in Table 5. 

Table 5. — Effect of duration of digestion of lean beef vAth sulphuric acid npon the rp-avtity 
of nitrogen found. 



Labora- 


Sample. 


Nitrogen obtained after digesting — 


tory No. 


2i hours. 


3 hours. 


34 hours. 

Per cent. 
12. 16 
12.76 
12.76 


4 hours. 

Per cent. 

12. 19 

■ 12.78 

12.76 


4i hours. 


5 hours. 


439 


Beef 


Per cent. 
12.05 
12.72 
12.54 


Per cent. 
12.07 
12.75 
12.71 


Per cent. 
12.27 
12.80 
12.84 


Percent. 
12.26 


440 
444 


do 

. do 


12. 79 
12 81 









Illinois Station Bui. 53. 



13 

The results in Table 5 indicate that the samples were not completely 
digested at the time the sulphuric-acid solution had become colorless, 
but, as has been pointed out by Atwater and Woods ^ and by Goss,^ it 
is necessary to continue the digestion for some time after the solution 
becomes decolorized. The maximum amount of nitrogen was found 
after the digestion had been continued four and one-half hours, or two 
hours after the solution had become colorless. For the sake of accu- 
racy in the following investigations, therefore, the digestion was 
continued four and one-half to five hours. 

In the experiments after No. 6 both proteid ^ and nonproteid nitro- 
gen were determined in making the analyses of the broths.* The pro- 
teid nitrogen was determined by the bromin method." The broth 
was acidulated with hydrochloric acid and bromin was added in excess, 
and the mixture well shaken and allowed to stand for a considerable 
time, usually overnight. The nitrogen was detenuined in the precip- 
itated albuminoids b}' the usual method. This was considered as pro- 
teid nitrogen, and the amount multiplied by the factor 6.25 was taken 
as the amount of proteids in the broth. The difference between the 
proteid nitrogen and the total amount of nitrogen in the broth was 
taken as nonproteid nitrogen. This latter amount was multiplied by 
the factor 3.12 and the product was considered as representing the 
amount of flesh bases present in the broth. 

^U. S. Dept. Agr., Office of Experiment Stations Bui. 44, p. 25. 

■^U. S. Dept. Agr., Office of Experiment Stations Bui. 54, p. 12. 

* Unfortunately the terms given by differ<>nt writers to nitrogenous compounds 
in foods are very conflicting. In accordance with common usage the term protein 
is here made to cover all the nitrogenous compounds except the nitrogenous fat, 
although the word proteid is sometimes used with this significance. The protein 
compounds may be roughly divided into three groups. The first will include the 
most important of the nitrogenous nutrients, such as albumin, myosin, etc., which 
are sometimes grouped together as albuminoids. With these may be grouped the 
so-called gelatinoids, such as chondrigen, gelatin, etc., derived from animal connect- 
ive tissue. This second class is by some writers called proteids and by others 
albuminoids; both of these classes are here grouped as proteids. Distinguished from 
these are the third group, the nonproteids, including the creatin, creatinin, and other 
nitrogenous extractives of meat. The compounds of this group are here designated 
as flesh bases. It is assumed that the proteids contain 16 per cent of nitrogen, and 
their amount is therefore calculated by multiplying the quantity- of nitrogen by 
6.25. It is likewise assumed that the flesh bases contain 32 per cent of nitrogen 
and their amount is computed by multiplying the nonproteid nitrogen by 3.12. 
Both of these factors are based more or less upon assumption. Where the proteid 
and nonproteid compounds are not distinguished in the following experiments the 
protein has been computed by multiplying the total nitrogen by 6.25. There is, of 
course, still more uncertainty as to whether this factor gives approximately correct 
results. For further discussion of this subject see U. S. Dept. Agr. , Office of Experi- 
ment Stations, Bui. 65, p. 118; and Allen's Commercial Organic Analysis, vol. 4. 
Philadelphia, 1898, p. 308. 

*For a description of the broth and methods of analysis, see p. 21. 

^See U. S. Dept. Agr., Division of Chemistry Bui. 54. 



14 



DETERMINATION OF FAT. 

The determination of fat was made by extraction with anhydrous 
ether for twentj-four hours, in a Soxhlet apparatus fitted with a 
Hopkins reflux condenser. The samples used for the determinations 
of fat were those in which water had been removed by the method 
previously described. These samples were contained in glass tubes 
fitted with filter-paper bottoms. These tubes were placed in larger 
tubes similarly fitted; thus the fat was filtered twice, and the danger 
of any solid matter passing through was reduced to a minimum. 

In order to test the completeness of the removal of fat from the 
samples by extraction for twenty-four hours, clean flasks were attached 
to four tubes after the extraction had been carried on that length of time 
and the process was continued eight hours longer. The material con- 
tained in the flasks at the end of the eight hours amounted, respectively, 
to 0. 031, 0. 038, 0. 074 and 0. 032 per cent of the original samples. These 
results indicate that the removal of the fat was practically complete 
after extraction for twenty-four hours. ^ 

COMPOSITION OF MEAT AS ANALYZED WITHOUT PRELIMINARY DRYING. 

Before the investigations upon the losses occurring in the prepara- 
tion of an air-dry sample of meat had been made, as reported above, 
it was thought that the losses in drying the samples would be as great 
as, if not greater than, those involved in some methods of cooking 
meats. An effort was therefore made to adapt the ordinary methods 
to the analysis of fresh meat without preliminar}' drying. The 
samples were first prepared as usual by removing the visible fat 
mechanically and by grinding the meat as fine as possible in a sausage 
mill and then thoroughly mixing it. A portion of the freshly ground 
material was analyzed without preliminary drying and a similar por- 
tion was analyzed in the usual way after partial drying. The deter- 
mination of nitrogen in the fresh sample was made by the Kjeldahl 
method, as in the air-dry sample. The determination of water was 
made on samples of about 5 grams, which were placed in shallow 
porcelain dishes and dried in a hydrogen oven for eight hours. After 
these samples were weighed they were transferred to fat-free capsules 
and extracted with ether for twenty-four hours for the determination 
of fat. The results of the analyses of a number of samples of both 
cooked and imcooked meat made in this way without preliminaiy 
drying are given in the following table, in comparison with analyses 

^For discussion of the complete extraction of fat see the following: Die quantita- 
tive Bestimmung von Fett in thierischen Organen; C. Dormeyer, Pfliiger's Arch. 
Physiol., 61 (1895), pp. 341-343; and Ein Beitragzur Methode der Fettbestiinmung; 
E. Voit, Ztschr. Biol., 35 (1897), No. 4, pp. 555-582. 



15 

of other portions of the same samples made in the usual way with 
partial drying: 

Table 6. — Composition of meat {lean beef) as determined v:iih and idthout drying before 

analysis. 



Labora- 
tory Xo. 



CondiTion of sample. 



In fresh substance. 



Pro- 
tein. 



In water-free substance. 



Fat. I Ash. Total 

1— 



J 



■10.5 
405 
413 
413 
414 
414 
416 
416 
417 
417 



Uncooked, not dried 

Uncooked, partially dried 

Uncooked, not dried 

Uncooked, partially dried 

Cooked, not dried 

Cooked, partially dried . . . 

Cooked, not dried... 

Cooked, partially dried . . . 

Uncooked, not dried 

Uncooked, partially dried 

Uncooked, not dried 

Uncooked, partially dried 

Uncooked, not dried 

Uncooked, partially dried 

Cooked, not dried. 1 

Cooked, partially dried . . . 

Cooked, not dried 

Cooked, partially dried . . . 



Perct. 
74.29 
7.5.17 
74.22 
74.77 



64.57 
64.77 
73.07 
72. 81 
74.21 
74.76 
74.19 
74.73 
62.^5 
62.24 
63.47 
63.67 



Perct. 
21.25 
21.20 
21.08 
21.44 
32.26 
38.38 
30.39 
30.37 
21. a5 
21.75 
21.80 
•21.70 
21. .53 
21. 67 
32.23 
32.34 
31.19 
31.20 



Perct. Perct. 
•2.41 1.10 



2.49 



3.35 
3.44 
3.75 
3.-53 
2.13 
2.18 
2.24 
2.15 
3.59 
3.60 
3.21 
3.06 



1.17 
1.10 
1.15 
1.34 
1.58 
1.44 
1.49 
1.13 
1.12 
1.20 
1.16 
1.25 
1.13 
1.53 
1.56 
1.67 
1.64 



Per a. 
99. a5 

100.03 
99.79 
99.84 
99.32 

100.57 
99.75 

100.07 
99.00 
99.21 
99.34 
99.80 
99.60 
99.68 
99.60 
99.74 
99.54 
99.57 



Perct. 
82.65 
85.39 
81.77 
84.98 
85.98 
87.08 
8-5.77 
86.20 
78.16 
80.00 
84.-53 
85.98 
83.41 
8-5.71 
8-5.37 
8.5.65 
85.38 
85.88 



Perct} Per d. 

9.37 4.28 

10. ft? 4. 69 

13.15 4.26 

9.81 4.-56 

8.64 3.-57 

10.26 4.12 

9.42 4.06 

9.76 4.22 

13.92 4.19 

12.96 4.12 

8-26 4.65 

8.62 4.-58 

8.68 : 4.84 

8.52 4.49 

9. .51 4.05 

9.54 4.13 

8.79 , 4.57 

8.42 4.51 



Perct. 
96.30 

100.11 
99.19 
99.35 
98.19 

101.46 
99.33 

101.18 
%.27 
97.08 
97.44 
99.18 



99.32 
98.74 
98.82 



Some of the analyses made without preliminary drying- given in the 
table above were not satisfactory — for instance. Nos. 395, 405, and 
414 — but as the samples of fresh meats had decomposed before they 
were completed it was not possible to repeat them. This danger of 
decomposition is a serious objection to the practice of making analyses 
of fresh meats without partial drying. It will be observed that, with 
few exceptions, the results of the analyses made directly upon the 
fresh substance do not apparently differ materially from those made 
on a portion of the same material partially dried, when calculated to 
the fre-sh substance: but when the results are calculated to a water- 
free basis there are in some cases wide differences in the proportions of 
constituents in the .same sample. This is probably due in part to the 
difficulty of preventing a loss of water while weighing samples of fresh 
meat. Furthermore, it is almost impossible to determine the water 
content of fresh meat by the method used, as the samples become 
coagulated upon the surface .soon after being placed in the oven, and 
traces of moisture are left in them even after prolonged heating. 

In analyses of carcasses of pigs Wiley ^ determined the water by two 
methods. The cut of meat to be analyzed was passed through a meat 
chopper two or more times. For the direct determination of water 5 
grams of this chopped meat was dried in vacuo at 105^ C. for .six hours 
and the loss in weight taken as water. From 400 to 600 grams of the 
same large sample of chopped meat was dried in air in a steam oven 
at a temperature of about 100^, the loss in weight representing the 



L. S. DeiJt. Agr., Division of Chemistry Bui. -53, p. 9. 



16 

water removed. The water in the air-dried or partially dried sample 
was determined b}^ drying 2 grams of the material in vacuo at lt»(j- 
for six hours. In nearly ever}' case a lower figure was obtained b}' 
the direct determination of water than b}' taking the sum of the wi'ter 
removed in air drying and that found in the air-dried material. 

LOSSES OF MATERIAL IN THE COOKING OF MEATS. 

In the investigation on the losses involved in the cooking of meats 
different methods of cooking were adopted. In four of the experi- 
ments the meat was cooked by "pan-broiling;" in the others it was 
cooked in water at different temperatures, the exact method followed in 
each case being given in the descriptions of the individual experiments. 
The experiments on the losses by "pan-broiling" were undertaken 
first, becaiLse it was thought that conditions necessary for accurate 
results could be obtained more easily by this method than by boiling, 
and it was believed that the experience gained in these experiments 
and the results obtained would be of value in carrying out the more 
complicated experiments on boiling. 

EXPERIMENTS MADE DURING 1898-99. 
LOSSES IN MEATS COOKED BY " PAN-BROILING. " 

Experiments No.s. 1, 2, 3, and 12. 

In the following experiments (Nos. 1, 2, 3, and 12) an attempt was 
made to determine the losses occurring in the ''pan-broiling*' of meats 
b}^ comparing the composition of the raw meat with that of the meat 
after cooking. For this purpose it was necessary to secure two 
samples that were alike in composition before cooking. Beef round 
was used, as lean as could be secured, and from this all bone, gristle, 
and visible fat were removed. The lean meat was then passed three 
times through a sausage mill, and the ground meat was intimately 
mixed each time. The finel}' divided meat was then made into cakes 
weighing 60-80 grams each, which were approximately the same in 
composition. Part of these were analyzed raw and part after cooking. 

The method hj which the meat was cooked in these experiments has 
been called "pan-broiled;" that is, it was cooked in a medium hot f ly- 
ing pan without addition of fat. 

After the meat was cooked for a certtiin length of time, which is 
stated in the details of each experiment, it was removed from the 
frying pan, care being taken to scrape off' as much as possible of the 
material adhering to the pan, and was cooled and weighed. 



17 

The follo\vinof tables. 7 to 14. contain the data of these experiments. 
The tirst table in each experiment gives the composition of both the 
fresh material and the water-free substance of the uncooked and 
cooked meat. It will be observed that in most cases the sum of the 
percentages of the constituents is a trifle less than 100, although in 
three instances it is a little over 100. These discrepancies are due to 
unavoidable errors in the analyses or in methods followed. 

The second table in each experiment gives the total weight of the 
uncooked and cooked meat, the weights of the constituents in each as 
calculated from the total weight and the composition given in the first 
table, and the diflerences between the weights of constituents in the 
uncooked meats and those in the cooked meats. 

T.\BLE 7 .^Composition of uncooked and cooked lean beef {cooking experiment Xo. 1). 



Labora- 


Composition of fresh material. 


Composition of water-free 
substance. 


tory Xo. 


caiiipie. 


Water.; ^ Fat. ! Ash. TotaL 


^. F- Ash. 


Total. 


395 


Uncooted beef 


P. a. ' P. a. p. ct. \p.ri.' p. ct. 

75 17 21.20 1 •' 49 1 17 100.03 


P.ct. P.ct. P.ct. 
85.39 10.08 4.69 
87.0S 10.26 4.12 


P.ct. 
100 11 


398 


Cooked beef 


i 61 6S 33 38 3 93 1 -58 100 57 


101 46 










399 


Cooked beef 


i 64773037 344 149 100 07 


86.20 j 9.76 1 4.22 


100.18 









Table 



-Total weight of uncooked and of cooked lean heef, and weights of different con- 
stituents in each, with loss during cooking {experiment No. 1.) 



Labora- 


Sample. 


Total 
weight of, 
material. 


Weight of constituents. 




Warer. Protein. Fat. Ash. 


395 


FIEST TEST. 
Fnpsh ttipat takpn 


1 

Grams. 
289.5 

187. s 


Grams. 
217.6 

115.8 


Grams. \ Grams. Grams. 
61.4 1 7.2 3.4 
62.7 7.4 3.0 


398 


Same broiled •>0 Tnlnnres 



Loss (— ) or (apparent) gain 

SECOND TEST. 



Fresh meat taken 

Same broiled 15 niinnte.T. 



259.8 
185.7 



Loss y—) or (apparent! gain (- 



194.3 
120.3 



Table 9. — Compo-ntion of uncooked and cooked lean beef (cooking experiment No. 2). 



I.abora- 
tonrXo. 



Composition of fresh material. ! ^""^^"^^^^IZ^^^^'^^ 



Pro- 
tein. 



Fat. Ash. ' Total. 



I ! P. a. 

405 Uncooked beef 1 72.81 

408 Cooked beef ..[ 62.80 

407, Uncooked beef | 73.79 

409 j Cooked beef \ 64.12 

! I 

1894— No. 102— <;)1 2 



Pro- 
tein. 



P.ct. P.d.iP.d. P.ct. P.ct.] P.ct. P.ct. 

21.75 i 3..53 ! 1.12 99.21 ' 80.00 12.96 4.12 

30.06 ' 4.70 1.49 99.05 80.81 12.63 i 4.00 

20.95 3.47 1.09 99.30 79.91 i 13.23 4.16 

28.-52 ; 4.68 j 1.30 9S.62 i 81.33 13.04 3.61 



P. a. 
97.08 
97.44 
97.30 
97.98 



18 

Table 10. — Total weight of uncooked and cooked lean beef, and weights of different con- 
stituents of each, with loss during cooking {experiment No 2) . 





Sample. 


Total 
weight of' 
material. 


Weights of constituents. 


toryNo. 


Water. 


Protein. 


Fat. 


Ash. 


405 


FIRST TEST. 


Grams. : 

237.3 ! 

182.4 i 


Grams. 
172.8 
114.6 


Grams. 
5L6 
54.8 


Grams. 
8.4 
8.6 


Grams. 
2.6 


408 


Same brolied 17 minutes 


2.7 




Loss (-) or (apparent) gain ( + ) 

SECONB TEST. 

Fresh meat taken 






-,>4.9 


- .5S.2 


+ 3.2 


+ .2 


+ .1 


407 


245.1 
186.0 


180.9 
119.3 


51.3 
53.0 


8.5 
8.7 


2.7 


409 




2.4 




Loss ( — ) or (apparent) gain ( + ) 






- 59.1 


- 61.6 


+ 1.7 


+ .2 


- .3 



Table 11. — Composition of uncooked and cooked lean beef {cooking experiment No. 3). 



Labora- 
tory No. 



Sample. 



Composition of fresh material. 



Composition of water- 
free substance. 



Pro- 
tein. 



P. cl. P. ct. 

Uncooked beef | 74.76 21.70 

Cooked beef 62. 24 . 32. 34 

Uncooked beef 74. 73 j 21. 67 

Cooked beef 63.67 I 31.20 



Fat. Ash. Total 



P.ct. 
2.18 
3.60 
2.15 



P.ct. 
1.16 
1.56 
1.13 
1.64 



P. d. 
99.80 
99.74 



Pro- 
tein. 


Fat. 


Ash. 


P. ct. 


P.ct. 


P.ct. 


a5.98 


8.62 


4.58 


a5.65 


9.54 


4.13 


85. 71 


8. .52 


4.49 


85.88 


8.42 


4.51 



99.32 
98.72 
98.82 



Table 12. — Total weight of uncooked and cooked lean beef, and weiglvts of different con- 
stituents in each, with loss during cooking {experiment No. 3). 



Labora- 


Sample. 


Total 
weight of 
material. 


Weights of constituents. 


tory No. 


Water. 


Protein. 


Fat. 


Ash. 


413 


FIRST TEST. 


Grams. 
210.3 
139.9 


Grams. 
157.2 
87.1 


Grams. 
4.5.6 
45.2 


Grams. 
4.6 
5.0 


Gram^. 
2.4 


416 


Same broiled 17 minutes 


2 2 




Loss (-) or (apparent) gain ( + ) 

SECOND TEST. 

Fresh meat taken 






-70.4 


-70.1 


-.4 


+ .4 


-.2 


414 


210.9 
146.6 


1.57.6 
93.4 


45.7 

45.8 


4.5 
4.5 


2 4 


417 




2.4 




Loss ( — ) or (apparent) gain ( + ) 






-64.3 


-64.2 


+.1 


.0 


.0 



Table 13. — Composition of uncooked and cooked lean beef {cooking experiment No. 12). 



Labora- 
tory No. 



Sample. 



Composition of fresh material. 



Pro- 
tein. 



Fat. Ash. Total 



Composition of water-free 
substance. 



Pro- 
tein. 



Fat. Ash. Total 



P. ct. 

Uncooked beef 75. 05 

Cooked beef 6.5.35 

....do 6.5.62 

Average 493 and 497 65. 49 

Uncooked beef 75. 19 

Cooked beef 64.12 

....do 64.15 

Average 494 and 498 64.14 



P. ct. 
22.02 
30.51 
30.31 
30.41 
21. 89 
31.. 57 
31.. 54 
31.. 56 



P.ct. 
1.70 
2. .57 
2.59 
2.58 
1.76 
2.59 
2. .56 
2.58 



P.ct. 
1.09 
1.49 
1.47 
1.48 
1.12 
1.50 
1.53 
1.52 



P.ct. 
99.88 
99.92 



P.ct 



88.05 
99.99 88.17 
99. 96 88. 11 
99. 96 88. 15 
99.78 , 87.99 
99.78 I 87.97 
99.78 ' 87.98 



P.ct. 
6.83 
7.42 

7.54 
7.48 
7.08 
7.21 
7.14 



P.ct. 
4.39 
4.29 
4.29 
4.29 
4. .52 
4.17 
4.28 
4.23 



P. ct. 
99.56 



100.00 
99.88 



19 

Table 14. — Total weight of uncooked and cooked lean beef, and weight of different con- 
stituents in each, with loss during cooking {experimeiit No. 13). 



Labora- 


Sample. 


Total 
weight of 
material. 


Weights of constituents. 


tory No. 


Water. 


Protein. 


Fat. 


Ash. 




FIRST TEST. 


Grams. 
397.8 
266.7 


Grains. 
298.6 
174.5 


Grams. 
87.6 
81.1 


Grams. 
6.8 
6.9 


Grams. 


493 




3.9 




Loss (-) or (apparent) gain ( + ) 

SECOND TEST. 

Fresh meat taken 






-131.1 


-124.1 


-6.5 


+.1 


-.4 


496 


364.9 
250.4 I 


274.3 
160.6 


79.9 
79.0 


6.4 
6.4 


4,1 


494 




3.8 


498 


Loss (-) or (apparent) gain ( + ) 






-114.5 


-113. 7 


-.9 


.0 


-.3 



The followino^ table shows the percentage of the loss in total weight 
and the loss of the different constituents in percentages of the total 
weight of the uncooked meat. The percentage loss of each constituent 
in the uncooked meat is also shown. 



T.iBLE 15. — Percentage losses in lean beef during the j)rocess of pan-broiling. 



Experiment. 



Sam- 
ple 
No. 



Description. 



Total loss and loss of different con- 
stituents in percentages of total 
weight of uncooked meat. 



Total 
weight. 



Pro- 
tein. 



Loss of different constituents 
in percentages of total 
amounts in uncooked 
meat. 



Pro- 
tein. 



1 I Broiled 20 minutes . . 
1 I Broiled 15 minutes . . 

Broiled 17 minutes . . 

....do 

....do 

..--do 

Broiled 15 minutes . . 

....do 



Per ct. 
-35.1 
-28.5 
-23.1 
-24.1 
-33.5 
-30.5 
-33.0 
-3L4 



Per ct. 
-35.2 
-28.5 
-24.5 
-25.1 
-33.3 
-30.4 
-31.2 
-31.2 



Per ct. 
-1-0.4 
+ .3 
+1.4 
+ .7 

- .2 
-I- .1 
-1.6 

- .2 



Per ct. 

-hO.l 



+ .1 
+ .1 
+ .2 



Per ct. 
-0.1 

- .1 

t 

- .1 

- .1 



Per ct. 
-46.8 
-38.1 
-33.7 
-34.1 
-44.6 
-40.7 
-41.6 
-41.5 



Per ct. 

+2.1 
+L3 
+6.2 
+3.3 



Per ct. 

+2.8 

t 
+2.4 
+2.4 
+8.7 

t 
+1.5 

t 



Per ct. 
-11.8 
-6.7 
+ 3.8 
-11.1 
-8.3 

t 
-9.3 
- 7.3 



Average . 



-29. 



-29. 



+ .1 



- .1 



-40.1 



+ .5 +2.2 



6.3 



'Trace, less than 0.05 per cent loss or (apparent) gain. 
Discussion of Losses by Pan-Beoiling. 

From the results in the tables above it will be observed that there 
was a loss of water in every case, the amount lost depending upon the 
time and temperature of the cooking. The removal of the visible 
fat before cooking left the meat so lean that little fat cooked out of it. 
For this reason, and because no fat was added in broiling, some of the 
•samples were slightly charred on the exterior during the cooking. The 
loss in ash was probably due to the fact that the juices of the meat 
holding the mineral constituents in solution exuded and spread over 
the bottom of the pan, and as the water evaporated from them the 
mineral constituents were left clinging to the pan in such a condition 
that the}' could not be readily and completely removed by scraping. 

According to some of the results in the above tables there appear to 
be slight gains in the amounts of nutrients in the meat after cooking. 



20 

It i.s plainly evident, however, that cooking according' to the method 
followed in the experiments can not add an}- nutritive material to the 
meat. The apparent gains may perhaps be due to (1) slight differences 
in chemical methods of manipulation in the analyses of the uncooked 
and the cooked meats; (2) incomplete extraction of nitrogen in the 
analyses of the uncooked meat; (3) a greater loss of fat in the slow 
process of partial diying of the uncooked meat than in the partial 
drying of the cooked meat after the coagulation and rapid drying by 
frying; (4) incomplete determination of water in the cooked sample. 
The average of the results of all four experiments indicates that the 
percentage of loss of nutritive material by this method of cooking is 
inconsiderable. 

LOSSES IN MEATS COOKED BY BOILING AND STEWING. 

In the experiments just described the cuts of meat were finely 
ground and thoroughly mixed so that it was possible to get two sam- 
ples of the same cut of meat that were at least approximately alike in 
composition; therefore the losses in cooking could be determined by 
comparing the analysis of a raw sample with that of a cooked sample. 
In the following experiments on the losses in meat cooked hy boiling, 
however, the meat was cooked in pieces weighing from 1 to 5 pounds. 
In this case the losses could not be determined bv comparing the 
composition of the cooked meat with that of the raw meat, because, 
even when the greatest care is observed in selecting, it is practically 
impossible to secure two pieces that are even approximately alike in 
composition. 

Composition of Alternate Portions of the same Cut of Beef. 

In order to test this a cut of lean beef round, weighing about 18 
pounds, was selected and the visible fat removed as completely as pos- 
sible. The lean meat was then cut into eight portions, weighing about 
2 pounds each. Judging by appearances, the different portions were 
very similar. The first, third, fifth, and seventh portions were pre- 
pared for analysis by grinding and drying as usual, while the second, 
fourth, sixth, and eighth were used for cooking experiments Nos. -4 
and b hereafter described. The results of the analyses of the four 
portions of the uncooked meat are given in the following table: 

Table 16. — Analyses of four alternate jiartions of the same cut of beef . 



[ Composition of fresh materiaL 



torvNo. .-ample. | 



I Water. ^^P^ Fat. A.sh. Totol. 



tem. 



P. ct. P. ct. I P. ct. 

4-27 i Beef round 73.84 i 21.53 I 3.46 

42» do ' 73.97 1 22.39 2.71 

429 do I 72.88 23.09 2.89 

430 do 72.56 1 22.80 3.42 i 1.12 I 99.90 | 83.10 I 12.50 



P.d. P. ct. 
1.09 99.92 
1. 12 100. 19 



Composition of water-free 
substance. 



Pro- 
tein. 



" I Fat. Ash. Total 



P. ct. P. ct. 
82.29 I 13.24 
86.02 1 10. S 



1.25 I 100.11 85.14 10.65 



P.ct. 
4.16 
4.31 
4.60 
4.06 



P.ct. 

99.69 
100.72 
100.39 

99.66 



21 

The results in the preceding table indicate that uniform samples of 
a cut of meat can not be secured by the method followed. The pro- 
tein in the Avater-f ree substance ranges from 82 to 86 per cent and the 
fat from lO to 13 per cent in the different portions. In the course of 
the investigations reported in this bulletin the above test was repeated 
a number of times, and in all cases the results were similar to those 
given here. That is, it was found quite impossible to take two or 
more portions of the same cut of meat which would be sufficiently 
alike in composition for use in determining the losses involved in the 
boiling of meat by comparing the composition of one portion raw with 
that of another portion cooked. The difference in composition of the 
different portions ma}- be due to a variation in the amount of invisible 
fat distributed throughout the muscular fiber. Whatever the cause 
of variation, the results indicate that the method is not satisfactory. 

General Plan of the Experiments. 

A number of experiments were carried out, therefore, to devise a 
suitable method of investigating the losses involved in boiling meat. 
The piece of meat was weighed before and after cooking, and the differ- 
ence was taken as the total loss in weight and for convenience has been 
designated as ''broth."' This loss consisted partly of water and partly 
of nutritive ingredients contained in the broth. The broth was analyzed 
and the amounts of protein, fat, and mineral matters in it were deter- 
mined. The sum of these ingredients in the broth was subtracted 
from the total loss in weight and the difference was taken as water 
cooked out of the meat. The cooked meat itself was then anal3"zed, 
and the amount of each ingredient in the cooked meat was added to 
that in the broth and the sum taken as the amount of the ingredients 
in the raw meat. From this amount and the amount in the broth the 
percentage of loss of the ingredients was calculated. As pointed out 
elsewhere, the material removed in the broth is an actual loss only 
when the broth is not utilized. 

In the first of the following experiments the broths were evapo- 
rated to dryness at a low temperature upon the water bath, and were 
finally dried in a water oven at about 65° C. This was a slow process, 
and the residue obtained was very gelatinous and sticky, and, there- 
fore, difficult to sample and analj^ze. In experiments Nos. 4, 5, and 6 
the water, protein, fat, and ash were determined in the broth residues 
obtained in this way, but the results were not satisfactory. In later 
experiments, therefore, it was decided to first filter the broth, then 
determine the volume of the filtered broth and its composition, and 
finally the weight and composition of the residues on the filter paper. 
In the experiments after No. 6 both the proteid and the nonproteid 
nitrogen in the broths were determined by the method pieviously 
mentioned (see p. 13). 



22 

Several of the experiments were made in such a way as to determine 
what amount, if any, of the nutrients were volatilized durinj^ ditl'orent 
methods of cooking-. 

For each of the experiments there are two tallies of data. The first 
table gives the composition of the fresh miaterial and the water-free 
substance of the cooked meat and the broth. In several experiments 
the composition of a similar portion of uncooked meat is given also, 
but is not used in calculating the results of the experiments, because, 
as already explained, the two portions are not sufficiently alike in com- 
position for an accurate determination of the losses by comparing the 
composition of the portion that is not cooked with that of the portion 
that is cooked. 

The second tiible gives the total weight of the cooked meat and the 
broth and the weights of the ingredients in them. In the case of the 
cooked meat all the ingredients are calculated directly- by the use of 
the figures for composition given in the first table. In the case of the 
broth, the protein, fat, and ash are calculated by the figures for com- 
position given in the first table. The sum of these three ingredients 
is sul>tracted from the total loss in weight of the meat, and the difier- 
ence taken as water cooked out of the meat. 

Experiment No. 4. 

The pieces of meat used in this experiment were alternate portions 
(the second and fourth) of the cut of meat used in the comparison of 
the composition of separate portions, as previoush^ described (p. 20). 
Each piece of meat was placed separately in 1,500 cubic centimeters of 
boiling water and the water kept very near the boiling point for 
ten minutes. The temperature was then gradually reduced to 80^ C, 
and the meat was cooked for two hours and twenty minutes at a tem- 
perature of SO'^ to 85^ C. It was then removed from the water, 
allowed to drain and cool, and finall}' weighed. The broth from each 
piece of meat was evaporated to dryness upon a water ])ath. then dried 
in a water oven at 65^ C, sampled, and analvzed. 

The weight of the fresh lean meat used in the first test was 1,082.2 
grams, and the weight of the same meat cooked (No. 423) was 607.2 
grams. The loss in weight from cooking was -115 grams, equivalent 
to 38.3 per cent of the original weight of the meat. Of this loss there 
were 15.9 grams of protein, 2.7 grams of fat, and 5.2 grams of ash. 
The sum of these subtracted from the total loss in weight gives 391.2 
grams as the amount of water lost, which was equivalent to 36.1 per 
cent of the original weight of the meat. 

In order to illustrate the inaccuracy of the results that would be 
obtained if the losses in cooking were determined b}^ comparing the 
composition of a portion of meat after it is cooked in this wa}' with 
that of a similar portion uncooked, it will be interesting to calculate 
the amounts of ingredients in sample No. 423 before cooking by use 



of the compo.sition of sample No. 427. which was analyzed raw. as 
these two pieces of meat were adjoining portions of the same cut and. 
judgincr by appearances, were as nearly alike as possible. 

According to the analysis of sample No. 427. given in the fii-st table 
of this experiment, the 1.082 grams of sample No. 423 before cooking 
would contain: Water, 799; protein. 233; fat, 37, and ash, 12 grams; 
and if these figures were compared with those of the ingredients in 
sample No. 423 after cooking, the loss would be indicated as: Water, 
396; protein. 3: fat. 13. and ash. 5 grams. Determined directly by 
analysis of the broth from sample No. 423. however, the loss was 
found to be: Water. 391; protein. 16; fat 3. and ash. 5 gi-ams. The 
differences in the losses estunated both ways are doubtless due to the 
fact that the two portions of meat from which the above samples were 
taken, although cut side by side from the same piece of meat and 
apparently alike, differed considerably in composition. 

The weight of the fresh lean meat used in the second test was 1.064.9 
grams, and the Aveight of the same cooked (No. 424) was 627.6 gi-ams. 
The loss in weight from cooking was 437.3 grams, equivalent to 41.0 
per cent of the original weight of meat. The loss of water was 410.6 
grams, equivalent to 38.6 per cent of the original weight of meat. 

The following tables contain the data of the experiment: 

Table 17. — Composition of broth residue and of uncooked and cookedlean be^'{oookmg 
experiment No. 4)- 



torv >o. ^ 



Composition oi fresh material. i ^'''^^^^Zr^iZ^'^''-^^ 



Per ct. Perct. Perct. Percf.l Per d. \perct.\ PerctAPeret. 

427 Uncookedbeef 7:3.>4 21..53 , 3.46, 1.09 1 99.92 | 82.29 13.24 , 4.16 

423 Gjokedbeet e-J.ii S4..53 : 3.72 1 i.io ! 99.77 87.24 ! 9.40 2.78 

432 Broth residue 7.25 61.82 10.71 20. 2> 100.00 66. &3 11. -54 21. 81 



Perct. 
99.69 
99.42 
100.00 

Uncookedbeef 73.'?7 22.39 2.71 1.12 100.19 S6.02 10.39 4.31 100.72 

Cooked beef ■>*.% 37.-50 2.85 1.01 100.02 90.73 6.89' 2.45 100.07 

Broth residue 6.03 51.32 19..31 20.31 lOO.OO 57.81 20.53 21.66 100.00 



T.VBLE IS. — Tof.al amounts of con-stituenti in broth from lean beef cooked in irrrrter, with 
amounts in the cooked meat (experiment No. 4)- 



Labora- 


Sample. 


; Total 
(weight of - 
materiaLl 


Weight OI cor 


isntnents. 


tory Xo. 


Water. Protein. 


Fat. Ash. 


423 Cooked meat.. 
432 : Bioth 


nB5- rzsx. 


Grams. 

a667.2 

a(41.5.0) 


Grams. Grams. 

403.1 230.4 

6(39L2) 15.9 


Grams. Gnms. 
24.8 7.3 
2.7 5.2 



Total in meat taken 


L062.2 


7M.3 1 


246.3 1 


27.5 


12.5 


SECOND TEST. 


627.6 

a(437..3) 


368.1 
&(410.6) 


2K.4 
1-5.4 


17.9 

5.5 


6.3 


Broth 


-5.8 


Total in meat taken 


\,.yA. y 


77;.: 


■ZK'. 1 


iS.i 


l-.i 



a Determined directly by weighing the meat before and after cooking. The weight oi the dried 
broth residue, when analyzed, was 25.7 grams from 423 and 28.4 grams from 424. 

6 Determined by subtracting from the total loss in weight the sum of the nutrients found in the 
broth. The amount of water in the broth, when analvzed, was 1-7 grams from 423 and 1.7 grams 
from 424. 



24 



Experiment No. 5. 



The two pieces ot meat used in this experiment were the remaining 
alternate portions (the sixth and the eighth) of the meat used for 
studying the comparative composition as previously described. The 
method of the experiment, including the cooking (boiling), was the 
same as that of experiment No. 4. 

The weight of the fresh lean meat used in the first test was 1,176 
grams, and the Aveight of the same meat when cooked (No. 425) was 
760.7 grams. The loss in weight by cooking was 415.3 grams, equiv- 
alent to 35.3 per cent of the original weight of the meat. The loss of 
water was 397.3 grams, equivalent to 33.8 per cent of the original 
weight of the meat. 

The weight of the fresh meat used in the second test was 856 grams, 
and the weight of the same meat cooked (No. 426) was 564.7 grams. 
The loss in weight was 291.3 grams, equivalent to 34 per cent of the 
original weight of the meat. The loss of water was 272.9 grams, 
equivalent to 31.9 per cent of the original weight of the meat. 

The following tables contain the data of the experiment: 



Table 19. 



-Composition of broth residue and of uncooked and rooked lean beef {cooking 
experiment No. 5). 



Labora- 
tory No. 



Sample. 



Composition of fre.sh material. 



Composition of water-free 
sub.stanee. 



Pro- 
tein. 



Uncooked beef — 

Cooked beef 

Broth residue 

Uncooked beef 

Cooked beef 

Broth residue 



Perct. 
72.88 
.57. 51 

(5.87 
7j. -Hi 
58.70 

3.19 



Per ct. 
23.09 
38.17 
61.63 
22.80 
33.59 
56.21 



Perct. 

3! 08 
9.66 
3.42 
6.54 
2.81 



Per ct. 
1.25 
1.44 

21.84 
1.12 
1.17 

19.79 



Pro- 
tein. 



Per ct. 
85.14 



Per ct. 
100.11 

100.20 ! 89.85 

100.00 ! 66.17 

99.90 83.10 

100.00 81.35 

100.00 i 58.07 



Fat. Ash. Total. 



Perct. 
10. 6h 
7.25 
10.37 
12.50 
15.84 
21.48 



Per ct. Per ct. 
4.60 i 100.39 



3.40 
23.46 
4.06 
2.83 
20.45 



100.50 
100.00 

100! 02 
100.00 



Table 20. — Total amounts of coivitituents in broth from lean beef cooked in vmter, imth 
amounts in the cooked meat {experiment No. 5). 



Labora- 
tory No. 


Sample. 


Total 
weight 

material. 


Weight of constituents. 


Water. 


Pro- 
tein. 


Fat. 


Ash. 


425 


FIRST TEST. 


Grams. 
760.7 
a(41.5.3) 


Grams. ' 

437.5 
?)(397. 3) 


Grams. 
290.4 
11.9 


Grams. 
23.4 
1.9 


Grams. 


434 


Broth 


4 2 




Total in meat taken 






1,176.0 


834.8 


302. 3 


25. 3 


15 1 




SECOND TEST. 




426 


564.7 
a(291.3) 


331.5 
b(272.9) 


189.7 
10.7 


36.9 
3.9 




435 


Broth 

Total in meat taken 


3.8 




856.0 


604.4 


200.4 


40.8 


10 4 









aDetermined directly by weighing the meat before and after cooking. The weight of the dried 
broth residue when analyzed was 19.4 grams from 425 and 19.0 grams from 426. 

ADetermined by subtracting from the total loss in weight the sum of the nutrient-s found in the 
broth. The amount of water in the broth, when analyzed, was 1.3 grams from 424 and 0.6 gram 
from 426. 



25 



EXPERIMEXT N< 



In this experiment two similar pieces of the same cut of meat were 
selected and ail visible fat was removed. Instead of placing the meat 
i mm ediately in boiling water, as in experiments Nos. 4 and 5, each 
piece was placed in 2,000 cubic centimeters of cold distiUed water and 
the temperature was gradually increased to 83^^ C. The meat was 
cooked for four hours and thirty-five minutes at a temperature of 83° 
to 89" C, and was then removed and allowed to drain and cool, and 
linaUy was weighed and prepared for analysis as usual. 

The weight of the fresh lean meat used in the first test was 1,623.5 
grams, and the weight of the same meat cooked (No. 437) was 906 
grams. The loss in weight was 717.5 grams, equivalent to ■11:.2 per 
cent of the original weight of the meat. The loss of water was 687.6 
grams, equivalent to 12.3 per cent of the original weight of the meat. 
The volume of the broth was 1.000 cubic centimeters. The nitrogen 
was determined in the unfiltered broth and was considered to be all in 
the form of flesh bases (N X 3.12). In view of results obtained in later 
experiments, it is probable that there is a slight error introduced by 
this assumption. 

The weight of the fresh lean meat used in the second test was 1,119.8 
gi-ams. and the weight of the same meat cooked (No. 138) was 
619.2 grams. The loss in weight was 500.6 grams, equivalent to 14.7 
per cent of the original weight of the meat. The loss of water was 
1S1.5 grams, equivalent to 13 per cent of the original weight of the 
meat. The volume of the broth was 1,000 cubic centimeters. The 
nitrogen was determined as above. 

The following tables contain the data of the experiment: 

Table 21. — Composition of broth and of uncooked and cooked lean beef {cooking experi- 
ment No. 6) . 



Labora- 
tory No. 



Sample. 



Composition of fresh material. 



Composition of water-free 
substance. 



Protein. Fat. Ash. Total. 



Ash. Total. 



Uncooked beef. 
Cooked beef . . . 
Broth (1 liter) . 
Uncooked beef. 
Cooked beef ... 
Broth (1 Uter) . 



Peret. I 
73.65 ; 
58.72 

a (97. 01) 
73.69 
58.69 1 

a (98. 09) 



Per d. 
22.65 
35.94 
6(1.28> 
21.44 
35.59 
6 (.87) 



PerctPerct: Perct. \ Per ct. 



ct.\. 



1.94 
2.43 



3.00 ! 
3.46 I 



1.15 
1.31 

.94 
1.10 
1.00 

.65 



Per ct. 
7.37 



98.40 I 87.05 

100.00 ' 

99.23 i 81.51 
98.74 I 86.15 

100.00 ! 

I 



Peret. 
4.35 
3.17 



Perct. 
97.87 
97.89 



U.39 

8.38 



4.18 
2.41 



97.08 
%.94 



a Water not determined directly, but estimated by difference. 

b Nitrogen assumed as all in the form of flesh bases and computed as N x3.12. 



26 



Table 22. — Total amounU of constituents in broth from lean beef cookedin water, with 
amounts in the cooked meat {experiment No. 6). 



Labora- 


Sample. 


Total 
weight of 
material. 


Weight of constituents. 


tory No. 


Water. 


Protein 


Fat. 


Ash. 


437 


FIRST TEST. 


Grams. 
906.0 

a (717. 5) 


Gravis. 
532.0 

&(687.6) 


Grams. 
325.6 
12.8 


Grams. 
22.0 

7.7 


Grams. 
11.9 


448 


Broth 


9.4 










1,623.5 


1,219.6 


338.4 


29.7 


21.3 




SECOND TEST. 




438 


619.2 
a (500. 6) 


363.4 
&(481.5) 


220.4 

8.7 


21.4 
3.9 


G.2 


449 


Broth 


6.5 




Total ill meat taken 






1, 119. 8 


844.9 


229.1 


25. 3 


12 7 









a Determined directly by weighing the meat before and after cooking. The weight of the dried 
broth residue when analyzed was 29.9 grams from 437 and 19.1 grams from 438. 

b Determined by subtracting from the total lo.ss in weight the sum of the nutrients found in the 
broth. 

Experiment No. 7. 

Ill this experiment two pieces of lean beef (round) were selected and 
all visible fat was removed. Each piece of meat was placed directly 
into 2,000 cubic centimeters of boiling distilled water, an amount which 
was just enough to cover the meat completel3^ The water was kept 
boiling for ten minute<s, and then the temperature w^as lowered to 85^ 
C, and the meat was cooked at this temperature for two hours and 
twenty minutes. It was then removed and allowed to drain and cool, 
after which it was w^eighed. The resulting broth was cooled, filtered, 
and the volume measured. 

The weight of the fresh lean meat used in the first test was 758 
grams, and the weight of the same meat cooked (No. 450) was 490.5 
grams. The loss in weight was 267.5 grams, equivalent to 35.3 per 
cent of the original weight of the meat. The loss of water was 254.3 
grams, equivalent to 33.5 per cent of the original weight of the meat. 
The volume of the broth was 2,250 cubic centimeters. 

The weight of the fresh lean meat used in the second test was 888.9 
grams, and the weight of the same meat cooked (No. 453) was 517.3 
grams. The loss in weight was 371.6 grams, equivalent to 41.8 per 
cent of the original weight of the meat. The loss of water was 356. 2 
grams, equivalent to 40.1 per cent of the original weight of the meat. 
The volume of the broth was 2,250 cubic centimeters. 



27 



The following tables contain the data of the experiment: 

T.\BLE 23. — f'oiujxjsition of hnAh and of uncoohed and cooked Itan beef {cooking ccperi- 
meni Xo. 7) . 



Lab- 


Compoation of fresh inaterial. 




Composition of water-free 
substance. 


t'o'^: sample. 
No. 


Pro- '■■ Flesh 
Water. , tein, ! bases. Fat. Ash. 
:Nx6.25.!Nx3.12. 

1 


Total. 


Pr(^ 
tein. 


Fat. 


Ash. 


Total. 


451 Uncooted beef 
4-50 Cooked beef... 
456 Broth (1 liter) . 


Perct. 
71.84 
.56.00 

a (99. 41) 
71.19 
55.74 

a (99. 32) 


PercL Perct. 
22.25 
35.21 
0.02 1 0.28 
22.76 
34.29 
.10 .27 


Perct. Perct. 
4.89 1.13 
8.37 .95 

.09 .20 
5.40 1.08 
9.12 i .95 

.10 .22 


Perct. 
100.11 
100.-53 
100.00 
100.43 
100.10 
100.00 


Perct. 
79.03 
80.02 


Perct. 
17.38 
19.02 


Perct. 
4.02 
2.15 


Per ct. 
100.43 
101. 19 


454 Uncooked beef 
4.53 Cooked beef... 
4.58 Broth (lUter). 


79.02 
77.48 


18.75 
20.60 


3.74 
2.14 


101.51 
100.22 






; 



a Water not determined directly, but estimated by difference. 

T.\BLE 24. — Total amounts of conMituents in broth from lean beef cooJced in water, u-iih 
amounts in the cooJxd meat {experiment No. 7). 



Labo- 

ratorv 

No. 



Sample. 



Weight of constituents. 



Total 
weight 

material. Water. 



Nitrogenous 
matter. 



Pro- 
teids. 



Flesh 
bases. 



FiK^T TEsT. Grams. Grams. 

450 i Cooked meat 490.5 i 274.7 

456 j Broth I a(267.5) 6f2.>4.3) 

j Total in meat taken T5S.0 529.0 

I SECOSD TEST. 

453 ' Cooked meat 517.3 2S6.4 

458 I Broth at371.6j 5(.356.2> 

Total in meat taken ...I 888.9 644.6 



Grams. Grams. Grams. Grams. 

172.7 41.1 4.7 

0.4 I 6.3 2.0 4.5 



177.4 
2.3 6.0 



47.2 
2.2 



185.7 

I 



a Determined directly by weighing the meat before and after cooking. The weight of the dried 
broth residue when analyzed was 13.2 grams from 450 and 15.4 grams from 4-53. 

6 Determined bv subtracting from the total loss in weight the sum of the nutrients found in the 
broth. 

EXPEEIMEXT 'So. 8. 



In order to ascertain whether all the material cooked out of the 
meat is contained in the broth in the following experiment, the meat 
was cooked in an apparatus arranged for collecting any volatile 
products that might pass off. For this purpose use was made of a 
large iron starch digester, which was connected with a Liebig con- 
denser. This, in turn, was connected with a stoppered, wide-mouthed, 
empty bottle for collecting any volatile compounds that might become 
condensed. This bottle was further connected with a Drechsel wash 
bottle containing concentrated sulphuric acid, which would retain any 
volatile organic compounds that were not condensed. The entire 
apparatus was tested and found to be air-tight. 

The lean beef round selected for this experiment was placed in the 
iron digester in 2.000 cubic centimeters of boiling' distilled water. 
The vessel was then tightly closed and connected with the apparatus 



28 

for collectino- volatile products. A temperature of 98^-99° C. was 
maintained for ten minutes and was then allowed to drop to 98°. The 
meat was cooked at this temperature for two hours and twenty min- 
utes, and was then removed, drained and cooled, and weighed. Some 
perfectly clear water had condensed in the Iwttle which was empty at the 
beginning of the experiment. This water was transferred to a Kjeldahl 
digestion flask, sulphuric acid was added, and the analysis completed as 
usual. The results showed that no nitrogenous substance was present in 
the w^ater. The sulphuric acid in the Drechsel wash bottle, through 
which the gases passed as the}^ were driven out of the closed vessel, 
was put into a digestion flask, metallic mercury added, and the analysis 
completed as usual. No nitrogen was found. The experiment, there- 
fore, indicates that no nitrogenous matter was volatilized during the 
process of boiling the meat. 

The weight of the fresh lean meat used in this test was 863.-J: grams, 
and the weight of the same meat cooked (No. 452) was 473 grams. 
The loss in weight b}' cooking was 390.4 grams, equivalent to 45.2 per 
cent of the original weight of the meat. The loss in water was 3T4.7 
grams, equivalent to 43.4 per cent of the original weight of the meat. 
The data concerning the losses in the meat by cooking are given in 
the following tables. The volume of the broth was 2,280 cubic 
centimeters. 



Table 25. — Composition of broth and of uncooked and rooked lean beef (cooking experi- 
ment No. 8). 



Lab- 


Sample. 


Composition of fresh material. 


Composition of water-free 
substance. 


tory 
No. 


Water. 


Protein, 
NX 6.25. 


Flesh 
bases, 
NX3.12. 


Fat. 


A.sh. 


Total. 


Pro- 
tein. 


Fat. 


A.sh. 

Perct. 
3.74 
2.16 


Total. 


454 
452 
457 


Uncooked beef . . . 

Cooked beef 

Broth (1 liter).... 


Per ct. 
71.19 
.55.64 

a (99. 31) 


Per ct. 
2 
3 
0.05 


Per ct. 
2.76 
).22 

0.33 


Perct. 
5.40 
4.56 
.06 


Perct. 
1.08 
.96 
.25 


Perct. 
100.40 
100.38 
100. 00 


Per ct. 
79.02 
88. 42 


Po- ct. 
18.75 
10.27 


Per ct. 
100.51 
100.85 





















a Water not determined directly, but estimated by difference. 

Table 26. — Total amounts of constituent'^ in broth from lean beef cooked in water, uith 
amounts in the cooked meat {experiment No. S). 





Sample. 


Total 

weight 

of niiite- 

rial. 


Weight of constituents. 




Labora- 
tory No. 


Water. 


Nitrogenous 
matter. 


Fat. 


A.sh. 




Pro- 

teids. 


Flesh 
bases. 


452 




Grams. 
473.0 
a (390. 4) 


Grams. 

263.2 

&(374.7) 


Grams. 


Grams. 
1 .'i 


Gravis. 
21.5 
1.5 


Grams. 


457 




1.1 1 7.3 












863. 4 


637. 9 


W 


23.0 















a Determined directly by weighing the meat ))eforc and after cooking. The weight of the dried 
broth residue, when analyzed, was 16.7 grams. 

h Determined by subtracting from the total loss in weight the sum of the nutrients found in the 
broth. 



29 
Experiment No. 9. 

This experiment was carried out in such a way that it was possible 
to estimate the losses in boiling meats both by the method followed in 
the other experiments and by comparing the composition of a sample 
of raw meat with that of a corresponding sample of cooked meat, A 
piece of round steak was obtained, all the visible fat was removed, 
and the lean meat was passed three times through a sausage mill, with 
intimate mixture of the ground meat each time. Of the homogeneous 
mixture one sample was retained for analysis of the raw meat and 
another for cooking. The sample to be cooked was pressed firmly 
together with the hands and placed in l.OUO cubic centimeters of boil- 
ing distilled water. The water was allowed to boil for ten minutes 
after which 500 cubic centimeters of cold distilled water was added, 
which reduced the temperature to 67° C. The temperature was then 
allowed to increase to 80^ and maintained for two hours. 

The weight of the fresh lean meat taken for cooking was 442 grams, 
and the weight of the same meat cooked (No. 459) was 282.9 grams. 
The loss in weight b}^ cooking was 159.1 grams, equivalent to 36 per 
cent of the original weight of the meat. The amount of water lost in 
cooking was 152.7 grams, equivalent to 34.6 per cent of the original 
weight of the meat. The volume of the broth was 1,500 cubic centi- 
meters. 

The amounts of ingredients in the meat before it was cooked have 
been estimated in the usual way by adding the amounts found in the 
cooked meat to those found in the broth. This gave water 318.5, 
nitrogeneus matter 88. 5, fat 2S. 5, and ash 5 grams. If the composition 
of the sample analyzed raw (No. 461), given in the first table of the 
experiment, be used for computing the amounts of ingredients in the 
442 grams of the meat taken for cooking, the result is: Water 315.7, 
nitrogenous matter 90.5, fat 28, and ash 4.7 grams. These figures 
are practically identical with those obtained in the usual way. 

The method followed in this experiment was not adopted in the 
investigations because in household practice it is not usual to grind 
meat that is to be cooked in water; and the purpose of the investiga- 
tions was to determine the losses that are involved in the ordinary 
household methods of preparing meat. The experiment is especially 
valuable, since it indicates the reliability of the results that have been 
obtained by the method adopted. 



30 



The data of the experiment are given in the following tables: 

Table 27. — Composition of brotli and of uncooked and cooked lean beef {cookim/ e.i-peri- 

ment No. 9) . 



Lab- 


Sample. 


Composition of fresh material. 


Composition of water-free 
substance. 


tory 
No. 


Water. 


Protein, 
NX 6.2.5. 


Flesh 
bases, 
NX3.12. 


Fat. 


Ash. Total. 


Pro- 
tein. 


Fat. 


Ash. Total. 


J61 
459 
■162 


Uncooked beef. . . 

Cooked beef 

Broth (1 liter) 


Per ct. 
71.44 
58.60 


Perct. 1 Perct. 
20.48 
30.05 
n n.5 I n is 


Perct. 
6.34 
9.86 
.04 
9.51 


Perct. Perct. 
1.06 99.32 
.97 99.48 
.15 100.00 
.92 99.69 


Perct. 
71.72 

72.58 


Perct. 
22.19 
23.82 


Perct.l Perct. 
3.71 1 97.62 
2.34 98.74 


460 


Cooked beef. ' -W (&' 1 29. 6.^ 




73.40 



















a Water not determined directly but estimated by difference. 

Table 28. — Total amounts of constituents in broth from lean beef cooked in rvater, with 
amounts in the cooked meat [experiment No. 9). 









Weight of constituents. 


Labora- 
tory No. 


Sample. 


Total 
weight of 
material. 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 




Pro- ; Flesh 
teids. bases. 


459 




Grams. 
282.9 


Grains. 

165.8 

6(152.7) 


Grains. ! Grams. 
85.0 

0.8 1 2.7 


Grams. 

27.9 

.6 


Grams. 
2.7 


462 


Broth 

Total in meat taken 


a (159.1) 


2.3 




442.0 


318.5 
315.7 


. 88'. 5 

90.5 

1 


28.5 
28.0 


5 






4.7 









a Determined directly by weighing the meat before and after cooking. The weight of the dried 
broth residue when analyzed was 6.4 grams. 

b Determined by subtracting from the total loss in weight the sum of the nutrients found in the 
broth. 

Experiment No. 10. 

In this experiment the boiling was carried on in a closed iron vessel 
attached to the apparatu.s for collecting an}^ volatile products that 
might pass oflf, as described in experiment No. 8. Two pieces of lean 
beef were used, but in this case the visible fat was not removed. 
Each piece of meat was placed directly in boiling water, one in 1,500 
cubic centimeters and the other in 2,000 cubic centimeters, and both 
were cooked for three hours at a temperature of 80° C. The meat was 
then removed from the closed vessel, allowed to drain and cool thor- 
oughly, after Avhich it was weighed and prepared for analysis. Two 
samples from each piece of cooked meat were analyzed, and the 
average of the two analyses used in calculating the total amounts of 
the ingredients in the cooked meat. 

The weight of the fresh meat used in the first test was 1,300,2 
grams and the weight of the same meat cooked was 713.2 grams. 
The loss from cooking was 587 grams, equivalent to -15.2 per cent of 
the original weight of the meat. The loss of water was 505.3 grams, 
equivalent to 38.9 per cent of the original weight of the meat. The 
volume of the broth was 1,230 cubic centimeters. 

The weight of the fresh meat used in the second test was 1.283.1 
grams and the weight of the same cooked was 721 grams. The loss 



31 



in cooking was 562.1 grams, equivalent to 43.8 per cent of the original 
weight of fresh meat. The loss of water was 477.2 grams, equivalent 
to 37.2 per cent of the original weight of the meat. The volmne of 
the broth was 1.80<i cubic centimeters. 

As a result of an accident the distillates collected in the empty flask 
were lost. The sulphuric acid in the wash bottle, however, contained 
no nitrogen, thus giving the same result in this respect as experiment 
No. 8. 

The following tables contain the data of the experiment: 

Table 29. — Composition of broth and of cooked lean beef {cooking experiment No. 10). 



Lab- 
ora-i 
torv 
No. 



Sample. 



Composition of fresh material. 



5'S^^' ba^, Fat. ' Ash. i Total. 
^^^•^- NX3.12. 



Composition of water-free 
substance. 



Pro- 
tein. 



Far. .\5h. Total. 



Cooked beef 

do 

Average of two.. 

Broth (1 Uter)... 

Cooked beef 

do 

Average of two.. 

Broth (1 Uter)... 



Per a. 


Per a. Perct. 


50.95 


34.42 


51.06 


34.24 


51.00 


34.33 


(93.35) 


0.47 j 0.67 


51.42 


32.75 


51.33 


32.72 


51.37 


32.73 


(95.29) 


.27 1 .60 



Perct. Perct Perct. 
14.25 0.74 100.36 

.75 

.74 



Perct. 
70.17 



Perct. 
29.05 



14.10 
14.17 

4.91 
15.49 
15.52 
15.51 

3.45 



.75 



100. 15 
100.25 
100.00 
100.41 
100.25 
100.33 
100.00 



Perct. 
1.51 
1.52 
1.51 



67.42 
67.58 
67.50 



1.55 
1.40 
1.48 



Perct. 
100.73 
100.28 
100.51 



100.86 
100.86 
100.86 



a Water not determined directly, but estimated by difference. 

Table 30. — Total, amxjunts of conMituents in broth from lean beef cooked ia water, vnth 
amounts in the cooked meat {experiment No 10). 



Weight of constituents. 



Labora- 
tory No. 



Sample. 


Total 
weight of 
material. 


Water. 


Xitrogenous 
matter. 


Fat. 


Ash. 




Pxo- 
teids. 


Flesh 
bases. 


FIRST TEST. 

Cooked meat (average, 463 and 464) ... . 
Broth 


Grams. 
713.2 

a (587.0) 


Grams. 

b (SOo! 3) 


Gram^. 
24 

.5.7 


Grams. 

8.2 


Grams. 
101.1 
60.4 


Grams. 
5.3 

7.4 


Total in meat taken 


1.300.2 


869.0 


25 




161.5 


12.7 



SECOND TEST. 



Cooked meat (average, 465 and 466 j | 721. 369. 9 

Broth a(562.1): 6(477.2); 



23-5. 
4.9 I 



Total in meat taken . 



a Determined directly by weighing the meat before and after cooking. The weight of the dried 
broth residue when analyzed was 81.7 grams in 471 and 84.9 grams in 472. 

b Determined bv subtracting from the total loss in weight the sum of the nutrients found in the 
broth. 



ElPERIMEXT Xo. 11. 



This experiment was for the most part similar to experiment Xo. 6. 
In this case, however, the visible fat was not removed from the lean 
beef used. One piece of meat was cooked in 1.000 cubic centimeters 
of distilled water and the other piece in 1.500 cubic centimeters. In 
each case the meat was placed directly in cold water and the temper- 



32 

ature was j»iadiially raised to 85^ C, at which the meat was cooked 
for four hours and thirty-five minutes. Two samples from each piece 
of the cooked meat were analyzed and the average of the two was used 
in calculating the total amounts of the ingredients in the cooked meat. 

The weight of the fresh meat used in the first test was 1,222.5 
grams, and the weight of the same meat cooked 684.5 grams. The 
loss in weight was 538 grams, equivalent to 44 per cent of the origi- 
nal weight of the meat. In this case the loss of water could not be 
calculated, as owing to an accident the determination of the fat in the 
broth was not completed. The volume of the broth was 1,230 cubic 
centimeters. 

The weight of the fresh meat used in the second test was 1,461 
grams, and the weight of the same meat cooked 963.3 grams. The 
loss in weight was 497.7 grams, equivalent to 34.1 per cent of the 
original weight of the meat. The loss of water was 473.4 grams, 
equivalent to 32.4 per cent of the weight of the meat. The volume of 
the broth was 2,050 cubic centimeters. 

The following tables contain the data of the experiment: 

Table 31. — Composition of hroth and of cooked lean beef {cooking experiment No. 11) . 



Lab- 
ora- 
tory 
No. 



Sample. 



Composition of fresh material. 



Composition of water-free 
substance. 



Protein, 
NX6.25. 



Flesh 

bases, Fat. i Ash. 
NX 3.12. ' 



Pro- 
tein. 



Cooked beef 

do 

Average of two.. 
Broth (1 liter)... 

Cooked beef 

do 

Average of two.. 
Broth (inter)... 



Per ct. 
51.99 
51.52 
51.75 



49.96 
46.70 
48.33 
(98.81) 



Per ct. Per ct. 
33. 57 
33.74 
33.67 
0.26 I 
27.80 
29.33 
28.56 
.23 I 



0.58 



34 



Per ct. 
14.25 
14.41 
14.33 I 



21. 55 

23.34 

22.45 

.29 



Percl. 
0.81 
.78 
.79 
.51 
.72 
.78 
.75 
.33 



Per ct. 
100. 62 
100. 45 
100. 53 



Per ct. Percl. 

29.69 1.69 
29. 71 1. 60 

29. 70 1. 64 



100.03 : 55.55 
100.15 55.01 
100.09 55.28 
100.00 



43.07 I 1.45 
43.79 1.46 
43.43 1.45 



Per ct. 
101.28 
100.89 
101.08 



100.07 
100.25 
100.16 



a Water not determined directly, but estimated by difference. 



Table 32. — Total amounts of constituents in broth from lean beef moked in ivater, mith 
amounts in the cooked meat {experiment Xo. 11). 





Sample. 


Total 
weight of 
material. 


Weight of constituents. 


Labo- 
ratory 
No 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 




Pro- 
teids. 


Flesh 
bases. 


473 


FIRST TEST. 

Cooked meat (average 467 and 468) ... 
Broth 

Total in meat taken 

SECOND TEST. 

Cooked meat (average 469 and 470) ... 
Broth 

Total in meat taken 


Grams. 

684.5 

a (538.0) 


Grams. 
354.2 


Grams. 
230 
3.3 


Grams. 
5 

7 fi 


Grams. 
98.1 


Grams. 
5.4 
6.7 












1,222.5 




241.4 





12.1 




■ 




474 


963. 3 
a (497. 7) 


465.5 
6(473.4) 


275 1 

4.7 1 7.0 


216.3 
5.9 


7.2 
6.7 




1,461.0 


938.9 


286.8 


222.2 


13.9 



o Determined directly by weighing the meat before and after cooking. The weight of the dried 
broth residue when analyzed was 24.3 grams in 474. 
b Determined by subtracting from the total loss in weight the sum of the nutrients found in the 

broth. 



55 



EXPERIIIES'T Xo. 13. 

In this experiment a cut of lean beef round was divided into two 
equal portions, fi'om which all bone and gristle were removed, but the 
\-isible fat was not removed. Each piece of meat was placed in 2,000 
cubic centimeters of boiling distilled water, and the water kept very 
near to boiling for ten minutes. The temperature was then allowed 
to fall to SO-^ C. at which the meat was cooked for two hours. 

The weight of the fresh meat used in the first test was 2,580 grams, 
and the weight of the same meat cooked (Xo. TM) was 1,8J:5 grams. The 
loss from cooking was 735 grams, equivalent to 28.5 per cent of the 
original weight of the meat. The loss of water was 707. i grams, 
equivalent to 27.4 per cent of the original weight of the meat. The 
volume of the broth was 2,390 cubic centimeters. 

The weight of the fresh meat used in the second test was 2,180 
grams, and the weight of the same meat cooked (So. 715) was 1,-iOO 
grams. The loss from cooking was 780 grams, equivalent to 35.8 per 
cent of the original weight of the meat. The loss of water was 753.8 
gi-ams, equivalent to 34.6 per cent of the original weight of the meat. 
The volume of the broth was 2.110 cubic centimeters. 

The following tables contain the data of the experiment: 

Table 33. — Composition of broth and of cooked lean beef {cooking experiment Xo. 13). 



^ ^ 1 Compositioii of fresh material. 
Lab-' 


Compositioii of water-free 
substance. 


;;- sample. 

No. Water. 


Pro- Flesh 
tein, bases, i Fat. 
NX6.25XX3.12.J 


Ash. 


Total. 


Pro- 
tein. 


i 
Fat. Ash. 


TotaL 


Perct. 

714 CxAed beef 6$. 39 

719 Broth (1 liter) a(98.85) 

715 Cooked beef 59. 95 

720 Broth ' 1 Uter) a (98. 91) 


Perct. Perct. Ijferet 
25.91 1 5.32 

.09 .47 1 .23 
32.60 6.59 

■"1 •"! •" 


Perct. 
0.96 

.36 
1.08 

.36 


Perct. 
100.58 
100.00 
100.22 
100. OO 


Perct. 
81.96 


Perct.Peid. 
16.82 1 3.03 


Perct. 
101.81 


81.41 


16.46 1 2.69 


100.56 







a Water not determined directly, bnt estimated by difference. 

Table :34. — Total amounts of congtituents in broth from lean beef cooked in water, with 
amounts in the cooked meat (experiment Xo. IS) . 



Weight of constitaents. 



Labo 

ratory 

No. 


Sample. 


Total 
weight of 
materiaL Water. 


Nitrogenous 
marter. 


Ash. 


Pro- Flesh 
teids. j bases, i 


714 
719 


FIEST TEST. 

Cooked meat -. 


Grams. < Crramg. 
1,845.0 i 1,261.8 
a(735.0)l &(707.4, 


Gramg. '. Grams. Grams. 

478.1 98.1 

2.1 1 1L3 .5.5 


Grams. 

17.7 

8.7 











2,-580.0 


1,969.2 1 


«1.5 


103.6 


■^6.4 


SECOT) TEST. 






1,400.0 


8.39.3 

6(7.53.8) 


1. 

2.8 ; U.3 


i'.i [ 


1-5.1 


720 


Broth 

Total in meat taken 


j a (780.0) 


8.8 




j 2,180.0 


1,598.1 { 


470. 5 

1 


..5| 


23.9 



a Determined directly by weighing the meat before and after cooking. The weight of the broth 
residue when analyzed" was 27.6 grams from 714 and 26.2 grams from 715. 

5 T ete-Tnined hv subtractine from the total loss in weight the sum of the nutrients found in the 
br. h. 

l8yl^No. Iu2— ul o 



34 



EXPERIMEXT Xo. 14. 



This experiment was very similar to Xo. 13. The beef was 
divided into two equal portions, from which the bone and gristle were 
removed, but not the visible fat. Each piece of meat was placed in 
2,000 cu'bic centimeters of cold distilled water. The temperature was 
gradually raised, taking one hour and thirt}' minutes to reach 68^ C. 
The meat was then cooked for four hours at a temperature varying 
from 65- to Y0° C. 

The weight of the fresh meat used in the first test was 2,020 grams, 
and the weight of the same meat cooked (No. 737) was 1,475 grams. 
The loss from the cooking was 545 grams, equivalent to 27 per cent 
of the original weight of the meat. The loss of water was 529.1 
grams, equivalent to 26.2 per cent of the original weight of the meat. 
The volume of the broth was 2,560 cubic centimeters. 

The weight of the fresh meat used in the second test was 2,870 
grams, and the weight of the same meat cooked (Xo. 738) was 2,145 
grams. The loss in cooking was 725 grams, equivalent to 25.3 per 
cent of the original weight of the meat. The loss of water was 705.3 
grams, equivalent to 24.6 per cent of the original weight of the meat. 
The volume of the broth was 2,390 cubic centimeters. 

The following tables contain the data of the experiment: 

Table 35. — Composition of broth and of cooked lean beef {cooking experiment Xo. 14) 



Lab- 


Sample. 


Composition of fresh material. 


Composition of water-free 
substance. 


tory- 
No. 


Water. 


Pro- Flesh 

tein, 1 bases, 

Nx6.25Nx3.12. 


Fat. 


Ash, 


Total. 


Pro- 
tein. 


Fat. 


Ash. 


Total. 


737 
742 


Per a. 

Cooked beef 65.86 

Broth (1 liter) a (99. 39) 

Cookedbeef 64.46 


Perct.i Perct. 

26.78 

0.13 1 0.15 

26.83 

.19 ; .21 


Perct. 
6.29 

.04 
8.06 

.04 


Perct. Perct. 
1.06 1 99.99 
.29 ' 100.00 


Per ct.^ Perct. 
78.41 18.41 


Perct. 
3.10 


Perct. 
99.92 


738 
743 


1.04 100.39 
.38 100.00 


75.50 22.68 


2.93 


101.11 





















a Water not determined directly, but estimated by difference. 

Table 36. — Total amounts of constituents in broth from lean beef cooked in ivaiei-, with 
amounts in the cooked meat {experiment Xo. 14). 





Total 
weight 

material. 




Weight of constituents. 




Labora-j 
tory Sample 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 




Pro- 
teids. 


Flesh 
bases. 


737 


riEST TEST. 

Cooked meat 


Grams. 
1,47.5.0 
a (545.0) 


Grams. 
971.4 

6(529.1) 


Grams. 
39 


Grams. 
> n 


1 

Grams. \ 

92.8 1 

1.1 1 


Grams. 
15 6 


742 


Broth 


3.4 1 3.9 


7.5 










2,020.0 


1,500.5 


402.3 


93.9 


•23.1 




SECOND TEST. 

Cooked meat 




738 


2,145.0 
a (726.0) 


1, 382. 7 
6(705.3) 


.575. 5 
4.5 ' 4.9 


.72.9 j 


22 3 


743 




9.1 










2,870.0 


2,088.0 


584-9 


""i 


31.4 













a Determined directly by weighing the meat before and after cooking. The weight of the broth 
residue when analyzed" was 15.9 grams from 737 and 19.7 grams from 738. 
b Determined by subtracting from the total loss in weight the sum of the nutrients found in the broth. 



35 

EXPERIMENTS MADE DTJRING 1899-1900. 

LOSSES IX MEATS COOKED BY BOILING AND SLEWING. 

The preceding experiments on the losses involved in the boiling of 
meats were regarded as preliminary work, the chief purpose of which 
was to devise and perfect suitable methods by which the losses could 
be accurately determined. In these experiments it was found that in 
the boiling of meat there was no loss of nutritive material by volatili- 
zation, but that all nutrients removed from the meat by cooking in this 
way pass into the liquor or broth. The losses in meat b}^ boiling may 
therefore be determined by analyzing the cooked meat and the broth. 
The sum of the constituents in the cooked meat and in the broth may 
be taken as the amount of these constituents in the original raw meat. 
From this and the amount in the broth the percentage loss of each 
constituent may be computed. It should be noted, however, in this 
connection, that, strictly speaking, the sum of the constituents in the 
cooked meat and in the broth as found by the usual analyses does not 
represent exactly the original composition of the raw meat. The 
amount of such nitrogenous compounds as creatin, amido compounds, 
etc. , in the broth is considerably larger than might be expected from 
the amount of raw meat taken. Possibly during the process of cooking 
there is a decomposition of albumen or other proteid material and a 
formation of the simpler nitrogenous compounds. There would in 
such case be an error in assuming that all the nitrogenous bodies found 
in the broth are contained in the meat in the same compounds. 

It is evident that the reliability of the results of the experiments 
here reported depends upon the accuracy and thoroughness of the 
analysis of the broths, since the analysis of the cooked meats is com- 
paratively simple. In carrying out these investigations it was neces- 
sary to devise methods for analyzing the broths, as few investigations 
upon the subject were found, and in no case were the methods for the 
complete chemical analysis of broths well described. As stated on 
page 21. in the first three of these experiments an attempt was made 
to evaporate the broths to dryness and analyze the solids. The 
difficulties of sampling the gelatinous residue prevented good results. 
This method was therefore rejected and the liquid broth was sampled 
and analyzed. The. important features of the method devised were as 
follows: 

Gexeeal Plan of the Espeeiments. 

In these experiments all material separated from the meat during 
the cooking, whether mechanicalh" or by solution, has been considered 
as loss by cooking, and designated as "broth." However, the broth 



86 

is ordinarily utilizfed iu soups or gravies, so tliat there may be in the 
end no actual loss or waste. 

In analyzing the broth it was found desirable to remove the sus- 
pended matter, coarse and fine, by filtration, and to analyze the solid 
matter and the clear filtrate separately. Various attempts were made 
to filter the total amount of broth, a Biichner porcelain funnel, a 
Gooch crucible with paper, the same with asbestos, and an ordinary 
glass funnel with hardened paper filter being tried in turn, but it was 
found impracticable by any of these to obtain a clear filtration of the 
entire amount in a reasonabl}^ short time. In each method the pores 
of the filter appeared to become clogged by the suspended particles of 
fatt}' and gelatinous material, rendering the filtration so slow that 
before it could be completed a separation of solid matter, due to 
decomposition, took place in the filtrate. As it was impracticable to 
filter the entire amount of the broth, the alternative seemed to be to 
filter an aliquot portion for analysis. This method was tried and 
found to be satisfactory. 

Immediately after the meat was cooked the broth was rapidl}' cooled 
to 15^ C. and strained through a counterpoised piece of cheese cloth, 
which removed the coarser particles of solid matter and most of the fat, 
which was solid at this temperature. The coarse residue thus collected 
was dried, weighed, and analyzed. The dr3dng was done at 100'^ C! 
over a weighed glass flask to catch the fat drippings. Complete 
extraction of the fkt was then made in a Soxhlet apparatus. The 
material left after the extraction of the fat was small in amount and 
diflicult to sample, so that direct determinations of ash could not be 
made, but after the material was weighed the total amount left was 
used for the determination of nitrogen by the Kjeldahl method. The 
amount of ash contained in the residue collected on the cheese cloth 
must have been very small and has been neglected altogether in the 
calculations. 

The strained broth, which was of fairly homogeneous character, 
was made up to a definite volume, usually 2,000 cubic centimeters, 
and thoroughl}^ mixed. Of this quantity" portions of 200 cubic centi- 
meters each were filtered through counterpoised hardened filter papers 
by aid of suction. The fine residue collected on the papers was dried, 
weighed, and analyzed. As in the case of the coarse residue, the dry- 
ing was done at 100^ C, the fat extraction was made in a Soxhlet 
apparatus, and the nitrogen determined bv the Kjeldahl method. The 
nitrogen found in these residues was considered as being entireh' in 
the form of proteids (X X 6.25). 

By means of blank determinations, in which sugar or some substance 
containing known quantities of nitrogen was used, it was found that 



there was no nitroo-en in either the cheese cloth or the tilter paper 
used in filtering the broth. 

In the experiments of 1898-99 the total solids in the broth were not 
determined. In the experiments of 1899-1900 several methods were 
tried in the endeavor to find one by which the determination of solids 
could be made in the clear filtered broth without decomposing the 
nitrogenous constituents. It was found that by the simple method of 
evaporating on the water bath and drying at 100° C to constant 
weight there was no loss of nitrogen, and no change in the amount of 
albuminoids precipitated by bromin. This fact was proved by evap- 
orating and drying the broth in a Kjeldahl digestion flask placed on a 
water bath, dissolving the residue in hot water, and determining the 
total and the albuminoid nitrogen according to the methods described 
below. The amount of nitrogen thus determined was found to be the 
same as in the corresponding amount of fresh broth. 

To check the results obtained bv the ordinary method of drying two 
other methods were used. In the first method ignited pumice stone, in 
pieces the size of a pea, was placed in shallow aluminium dishes, mois- 
tened with 5 cubic centimeters of water and dried exactly as described 
in the case of the broth. The dishes were weighed and 5 cubic centi- 
meters of the broth distributed evenly over the pumice. This was 
partially dried at 70° to 80^ C, then 5 cubic centimeters of broth was 
again added and this in turn partialh^ dried at 70° to 80° C. The dry- 
ing was then continued for eight hours at 75° C. in a slow current of 
dry air in a partial vacuum corresponding to 25 inches of mercury. 
In the other method, 25 cubic centimeters of broth was distributed 
over a strip of filter paper about 7 by 60 centimeters in size, which 
had been previously dried and weighed. These strips containing the 
broth were rolled up and dried in a partial vacuum, as described above 
for the pumice-stone method. The weighings were made in telescopic 
tubes to avoid the absorption of moisture from the air. It was found 
that with careful work these two methods gave results agreeing very 
closely with those obtained by the ordinary method of evaporating 
upon the water bath and drying in a water oven until the weight was 
constant. 

In the filtered broth the ether extract, nitrogenous matter, and min- 
eral matters or salts were deteiTuined. The determination of the salts 
was made by igniting the solids to a dull red heat in platinum. The 
ether extract was determined by distributing 25 cubic centimeters of 
broth over a strip of fat-free absorbent paper, drying thoroughly, and 
extracting eight hours with anhydrous ether in a Soxhlet apparatus. 
A test by the Kjeldahl method showed that there was no nitrogen 
present in the ether extract thus obtained. 



In the anal3^sis of the broth a separation of the proteids from the 
flesh bases was made according to the bromin method already men- 
tioned (see p. 13). 

The sum of the materials determined in the filtered broth was found 
to be considerably less than the total solids as directh' determined. The 
difference has been designated in the tables as "other substances."^ 

Experiment No. 16. 

This experiment was made to determine the influence of the amount 
of fat upon the losses involved in boiling meat. For this purpose 
about 8 pounds of beef round, as fat as could be obtained at that time, 
was divided into two approximately equal parts. Each piece was 
plunged into sufficient boiling water to completely cover it. The boil- 
ing was continued for ten minutes, when the temperature was allowed 
to drop to 83° C, at which it was maintained for two hours. The 
cooked meat was underdone and juicy. 

The weight of the fresh meat used in the first test was 1,220.3 grams, 
and the weight of the same meat cooked (No. 892) was 800.1 grams. 
The loss from cooking was 420.2 grams, equivalent to 34.4 per cent of 
the original weight of the meat. The loss of water was 388.4 grams, 
equivalent to 31,8 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 1,477.8 
grams, and the weight of the same meat cooked (No. 893) was 976.4 
grams. The loss from cooking was 502 grams, equivalent to 33.9 per 
cent of the original weight of the meat. The loss of water was 462 
grams, equivalent to 31.3 per cent of the original weight of the meat. 

The following tables contain the data of the experiment: 

Taijle 37. — Composition of hroth and of cooked fat heef {cooking experiment No. 16). 



Lab- 
ora- 
tory 
No. 



Sample. 



Composition of fresh sub- Composition of water-free 
stance. I substance. 



Pro- 
tein. 



Nitrogenous 
matter. 



Pro- Flesh 
teids. 



Broth (suspended matter). 

Broth (filtered) 

Cooked meat 

Broth (suspended matter). 

Brotli (Hltered) 

Cooked meat 



Per ct. 



Per ct. 



.51.74 
'52.'53 



27. 55 
•28." 23' 



P.ct. 



Perct. Perct. 

10.53 
6.12 I 30.62 

57.08 

11.08 
9.60 I 29.09 

.59. 49 



Perct. P.ct. 
90.40 

9.06 25.74 
41.42 ! 1.69 
88.66 I 

8.52 24 22 



See p. 62. 



89 

T.\BLE :>S. — Total amounts of con^ituents in broth from fat beef cooked in uater, u-ith 
amounts in the cooked meat {experiment Xo. 16). 





Sample. 


Total 
weight 
of ma- 
terial. 




Weight of constittients. 


Lfib- 
ora- 
toiT 


matter 
directly; 
deter- | Water. 
mined. ' 


Xitrogenons 
matter. 


Fat. 


Other 
Ash. sub- 
stances- 


No. 


Pro- nesh 
teids- bases. 


FIP.ST TEST. 
Brorh i sn<rr>ci\dpd mattpr^ 


Grams. 


Grams. Grams. 
10 5 . 


1.1 

1.3 6.5 


Grams. 
9.5 
1.9 


Gram*. Grams. 






21.2 


5.5 


6.0 






1 






a(420.2) 
800.1 


31.7 6(38S..5) 
3S6. 1 414. 


2.4 6.5 

220.4 


11.4 
159.9 


.5.5 


6.0 


892 








Total in meat taken . 

SECO^•^> TEST. 

Broth (snspended matter) 
Broth ( filtered ) . . . 








1,220.3 


417. S S02. 5 


229.3 


in. 4 


12.1 












14 -^ 


1.6 

2.4 7.4 


12.6 
2.2 






2S S - 


6 1; 7.2 




Broth 1 total) 










a (301.5) 
976.3 


39.5 6(462.0) 
463.5 , 512.8 


4.0 7.4 
27.3.6 


14.8 
184.3 


6.1 1 7.2 


898 


Cooked meat 


8.6 






Total in meat taken. 






1,477.8 


503.0 j 974.8 


287.0 


199.1 


14.7 









a Determined directly by weighing the meat before and after cooking. 

6 Determined by subtracting from the total broth the total dry matter in the broth. 



ExPERnrE>-T Xo. 17. 



In this experiment a piece of the first cut of beef round, weighing 
from 6 to S pounds, about 3 inches thick, and freshly cut from a whole 
side, was freed carefully from bone and gristle and most of the visible 
fat. Two pieces, so far as could be judged alike in texture and fat 
content, were cut from this large piece and weighed quickly. Each 
piece was placed in water at 20- C. and the temperature gently raised 
during forty-fire minutes to the boiling point. The boiling was con- 
tinued ten minutes and cold water was then added to reduce the tem- 
perature to 80^ C. which temperature was maintained two hours. 
Sample Xo. TTla proved to be fatter than Xo. 771b. The cooked 
meat was well done. The broth was thick and hard to filter. 

The weight of the fresh meat used in the first test was 705.5 grams, 
and the weight of the same meat cooked (Xo. 771a) was 115.9 grams. 
The loss from cooking was 2S9.6 grams, equivalent to 11.1 per cent of 
the original weight of the meat. The loss of water was ^iyii.S grams, 
equivalent to 37.5 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 660.8 
grams, and the weight of the same meat cooked (Xo. 771b) was 388 
grams. The loss from cooking was 272. S grams, equivalent to 11.2 
per cent of the original weight of the meat. The loss of water was 
216.6 grams, equivalent to 37.3 per cent of the original weight of the 
meat. 



40 



The following- tables contain the data of the experiment: 
Table 39. — Composition of broth and of cooked lean beef {cooking experiment Xo. 17). 



Lab- 
ora- 
tory 
No. 


Sample. 


Composition of fresh sub- 
stance. 


Composition of water-free 
substance. 


Water. 


Pro- 
tein. 


Fat. 


Ash. 


Nitrogenous 
matter. 


Fat. 


Ash. 


Pro- 

teids. 


Flesh 
bases, 






Per ct. 


Per cl. 


Perct. 


Perct. 


Perct] Perct. 
23. .50 


Perct. 
68.83 
4.85 
19.63 
75.37 

19! 32 


Perct. 


771a 
771b 


Broth (Altered) 










2.14 1 31.77 

77.06 

20.15 
3.66 i 30.29 

79.20 


23.34 




63.17 


28.38 


7.23 


0.74 


2.01 


Broth ('suspended matter) 














23.43 


Cooked meat 


56.01 


34.84 


8.50 


.85 


1.93 











Table 40. — Total amounts of constituents in broth from lean beef cooked in vjater, with 
amounts in the cooked meat {experiment No. 17). 





Sample. 


Total 
weight 

mate- 
rial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 


other 
sub- 
stances. 


No: 


Pro- 
teids. 


Flesh 
bases. 




FIRST TEST. 

Broth (suspended matter) 


Grams. 


Grams. 
7.5 
17.3 


Gram.s. 


Grams. 
1.8 
.4 


Grams. 
""b'.b 


Grams. 
5.1 
.8 


Grawis. 


Grams. 








4.0 
















a(289. 6) 
415. 9 


24.8 
153.2 


6(264.8) 
262.7 


2.2 


.■i .^s 


5.9 
30.2 


4.0 
3.1 




771a 


Cooked meat 


118.0 






Total in meat taken. 

SECOND TEST. 

Broth (suspended matter) 






705. 5 


• 178.0 


.527.5 


125.7 


36.1 


7.1 












9.6 
16.6. 




1.9 
.6 


"""5.'6' 


7.2 
.9 


























a(272.8) 


26.2 
198.7 


6(246. 6) 
189.3 




.SO 


8.1 

28.7 




771b 


Cooked meat 


117.8 


2.9 






Total in meat taken. 






660.8 


224.9 


435. 9 


125. 3 


36.8 


6.8 













aDetermined directly by weighing the meat beforehand after cooking. 

6 Determined by subtracting from the total weight of broth the total drj- matter in the broth. 

Experiment No. 18. 

This experiment was made in order to determine the influence of 
the .size of the piece of meat cooked upon the losses resulting- from the 
cooking. For this purpo.se 6 pounds of lean beef round was divided 
into two unequal parts, one weighing about 1 pound and the other 
about 5 pounds. These two pieces of unequal size were cooked 
exactly as described above for experiment No. 16 — that is, each piece 
was plunged into sufficient boiling water to cover it completely. The 
water was boiled for ten minutes and then the temperature was 
allowed to drop to 83° C. and was maintained there for two hours. 
The small sample, No. 894, was well done; the large sample, No. 895, 
was underdone. 



41 

The weight of the fresh meat used in the first test was 433.2 grams 
and the weight of the same meat cooked (No. 845) was 223 grams. 
The loss from cooking was 210.2 grams, equivalent to 48.5 per cent of 
the original weight of the meat. The loss of water was 196.2 grams, 
equivalent to 45.3 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 2,080.6 
grams and the weight of the same meat cooked (No. 895) was 1,156.4 
grams. The loss from cooking was 924.2 grams, equivalent to 44.4 
per cent of the original weight of the meat. The loss of water was 
865.2 grams, equivalent to 41.6 per cent of the original weight of the 
meat. 

The following tables contain the data of the experiment: 

Table 41. — Composition of broth and of cooked lean beef {cooking experiment No. IS). 



Lab- 
ora- 
tory 
No. 



Sample. 



Broth fpvLspended matter) 

Broth (filtered) 

Cooked meat 

Broth (suspended matter) 

Broth (filtered) 

Cooked meat 



Composition of fresh 
substance. 



Per a. 



59. SI 
"59." si' 



Pro- 
tein. 



Perct. 



38. .^6 
35."83' 



Fat. j Ash. 



Perct. 



Perct. 

'o.'si" 



Composition of water-free 
substance. 



Nitrogenous 




matter. 






Fat. 






Pro- 


Flesh 




teids. 


bases. 




Perct. 


Perct. 


Perct. 


28.50 


71.50 


4.28 1 30.54 


8.02 


92.12 


6.46 


39.81 


60.19 


4.84 i 29.94 


7.80 


89 


16 


9.04 



25.02 



24.01 
2.46 



Table 42. — Total amounts of constituents in broth from lean beef cooked in imter, with 
amounts in the cooked meat {experiment No. 18. ) 



Lab- 
ora- 

torv 
No. 



Sample. 



Total 
weight 
of ma- 
terial. 



Dry 
matter 
directly 
deter- 
mined. 



Weight of constituents. 



Nitrogenous 
matter. 



Pro- 
teids. 



Other 
sub- 
stances. 



Broth ( suspended matter) 
Broth (filtered) 



Broth (total) , 
Cooked meat . 



Grams. 
1.3 
12.7 



Grams. 
0.4 



Gram^. Grams. 
0.9 I 

1.0 t 3.2 



0(210.2) 
223.0 



14.0 

89.7 



6(196.2) 



Total in meat taken . 

SECOXD TEST. 



Broth (suspended matter) . 
Broth (filtered) 



7.9 
51.1 



Broth (total) 
Cooked meat 



a (924. 2) 
1,156.4 



Total in meat taken . 



6(865.2) 5.6 
691. 6 414. 



8.8 
42.1 



12.3 
11.5 



4.55.2 

I 



aDetermined directly by weighing the meat before and after cooking. 

6 Determined by subtracting from the total weight of broth the weight of dry matter in the broth. 



42 



Experiment No. 20. 



This experiment, No. 20, was conducted as follows: A piece of the 
first cut of beef round, weighing from 6 to 8 pounds, about 3 inches 
thick, and freshly cut from the whole side, was freed carefully from 
bone and gristle and most of the visible fat. Two pieces apparentlj'^ 
alike as regards texture and fat content were cut from this large piece 
and quickly weighed. Each piece was plunged into 1,500 cubic centi- 
meters of rapidl}^ boiling distilled water and boiled vigoroush' for ten 
minutes. Cold water was then added until the temperature was re- 
duced to 80'^ C, which was maintained for two hours. The meat was 
then removed, suspended over the kettle to drain for ten minutes, 
weighed, passed quickh' through the sausage mill three times, thor- 
oughly mixed each time, and sampled for drying and analyzing. The 
broth was cooled to 15° C, filtered, and analj^zed. The samples were 
rather small and very well done. 

The weight of the fresh meat used in the first test was 825.8 grams, 
and the weight of the same meat cooked (No. 777a) was 477.3 grams. 
The loss from cooking was 348.5 grams, equivalent to 42.2 per cent of 
the original weight of the meat. The loss of water was 320.8 grams, 
equivalent to 38.9 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 739.5 
grams, and the weight of the same meat cooked (No. 777b) was 422.5 
grams. The loss from cooking was 317 grams, equivalent to 42.9 per 
cent of the original weight of the meat. The loss of water was 290 
grams, equivalent to 39.2 per cent of the original weight of the meat. 

The following tables contain the data of the experiment: 

Table 43. — Composition of broth and of cooked lean beef {cooking experiment No. 20). 



Lab- 
ora- 
tory 
No 


Sample. 


Composition of fresh 
substance. 


Composition of water-free 
substance. 


Water. 


Pro- 
tein. 


Fat. 


Ash. 


Nitrogenous 
matter. 


Fat. 


Ash. 




Pro- 1 Flesh 
teids. ' bases. 






Per ct. 


Perct. 


Perct. 


Perct. 


Per ct.\ Per ct. 

6.90 

12.89 i 27.31 

74.57 

.5.45 
13. 10 , 28. 30 


Perct. 
93.10 
13.61 
23.67 
94.59 
15.62 
24.66 


Perct. 




Broth (filtered) 










24 60 


777a 


Coolced meat 


55.56 


33.14 


10.62 


0.88 


1 98 


Broth ( suspended matter) 








j 




23.03 


Cooked meat 


53.33 


34.50 11.. 51 


.91 


1.95 











T.iBUE 44.- 



43 



■Total amounts of constituent? in broth from lean beef cooked in water, with 
amounts in the cooked meat {experiment Xo. ko). 





Sample. 


Total 
weight 

mate- 
rial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
ttirv 


Water. 


Kitrogenous 
matter. 


Fat. 


Ash. 


Other 
sub- 
stances. 


^0. 


Pro- 
teids. 


Flesh 
bases. 




FZEST TEST. 

Broth (suspended matter) 
Broth (filtered ) 


Grams. 


Grams. 
7.3 
20.4 


Grams. 


Grams. 
0.5 
2.6 


Grams, 
""'b'.h' 


Grams. 
6.8 
2.8 


Grains. 


Grains. 








5.0 


4 4 




Broth (total) . 










a (348. .5) 
477.3 


97 7 
212!! 


6(320.8) 
265.2 


3.1 j 5.6 
158.2 


9.6 
50.2 


5.0 
4.2 


4 4 










Total in meat taken. 

SECOXD TEST. 

Broth (suspended matter) 






82.5.8 


239.8 


586.0 


166.9 


59.8 


9.2 












7.1 
19.9 




.4 

2.6 


'"'h'.h' 


6.7 
3.1 












4.6 
















a(317.0) 
422.5 


27.0 
197.2 


6^290. 0) 
'225.3 


3.0 


F, f\ 


9.8 
48.6 


4.6 
3.8 


4.0 


777b 


Cooked meat 


145.8 






Total in meat taken . 






739.5 


224.2 


515.3 


154 4 


58.4 


8.4 













a Determined directly by weighing the meat before and after cooking. 

b Determined by subtracting from the total broth the dry matter in the broth. 

EXPEEIMEXT No. 21. 

This experiment was conducted in the same manner exactly as 
experiment No. 20. Sample No. T79a proved to be considerably fatter 
than No. T79b. Both samples were small and were very well done. 

The weig-ht of the fresh meat used in the first test was 750 grams, 
and the weight of the same meat cooked (No. 779a) was 402.7 grams. 
The loss from cooking was 347.3 grams, equivalent to 46.3 per cent of 
the original weight of the meat. The loss of water was 318.6 grams, 
equivalent to 42. 5 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 660.5 grams, 
and the weight of the same meat cooked (No. 779b) was 351.1 grams. 
The loss from cooking was 309.4 grams, equivalent to 46.8 per cent of 
the original weight of the meat. The loss of water w^as 284.9 grams, 
equivalent to 43.1 per cent of the original weight of the meat. 

The following tables contain the data of the experiment: 



Table 45. — Compo-dtion of broth and of cooked lean beef {cooking experiment No. 21'). 



Lab- 
ora- 
tory 
Ko. 



Sample. 



Composition of fresh sub- 
stance. 



Pro- 
tein. 



Composition of water-free 
substance. 



Nitrogenous 
matter 



Pro- Flesh 
teids. bases. 



Ferd. 



Broth (suspended matter) 

Broth (filtered) 

Cooked meat 

Broth (suspended matter) | 

Broth (filtered) I 

Cooked meat ! 54. 1 



52.95 



Fer ct. Per a. Perct. 

dV.hh' s.gs'.o.si' 



Perct. Perct. 

5.12 

14.72 I 27.21 

79.23 

9.57 

14.60 ' 27.17 

38.61 5.87 .84 84.25 

I 



Perct. 
94.63 
13.90 
19.09 
90.24 
9.16 
12.81 



23.99 
1.72 



44 



Table iQ.— Total amounts of constituents in broth from lean beef cooked 
amounts in the cooked meat {experiment No. 21). 


in water, with 




Sample. 


Total 
weight 
of mate- 
rial. 


Drv 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Water. 


Nitrogenous 
matter. 


Fat. 


Other 


.\o. 


Pro- 
teids. 


Flesh 
bases. 




stances. 




FIRST TEST. 

Broth (saspended matter) 


Grams. 


Grayns. 
8.6 
20.1 


Grams. 


Grams. 
0.4 
3.0 


Grams. 


Grams. 

8.2 
2.8 


Grams. 


Grams. 









4.8 1 4.0 














a(347.3) 
402.7 


28.7 
189. 5 


6(318.6) 
213.2 


3.4 1 .5.5 
150.1 


11.0 
36.2 


4.8 
3.3 


4.0 










Total in meat taken . 

SECOND TEST. 

Broth (suspended matter) 






7.50.0 


218.2 


.531.8 


159.0 


47.2 


8.1 1 






5.2 
19.3 




.5 , 

2.8 1 5.3 




1 








1.8 


4.4 1 5.0 














a(309.4) 
351.1 


24.5 
160.9 


6(284.9) 
190.2 


3.3 1 5.S 
135.6 


6.5 
20.6 


4.4 5.0 


779b 


Cooked meat 


3 




Total in meat taken. 






660.5 


185.4 


475.1 


144.2 


27.1 


7.4 



a Determined directly by weighing the meat before and after cooking. 

b Determined by subtracting from the total loss in weight the sum of the nutrients found in the 
broth. 

Experiment No. 22. 

Thi.s experiment wa.s conducted in exactly the same manner a.s experi- 
ments Nos. 20 and 21. Sample No. 781a was considerabh' fatter than 
No. 781 b. Both were small and well done. 

The weight of the fresh meat used in the first test was 657 grams, 
and the weight of the same meat cooked (No. 781a) was 384 grams. 
The loss from cooking was 273 grams, equivalent to 41.6 per cent of 
the original weight of the meat. The loss of water was 249.5 
grams, equivalent to 38 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 755.8 
grams, and the weight of the same meat cooked (No. 781b) was 424.9 
grams. The loss from cooking was 330.9 grams, equivalent to 43.7 
per cent of the original weight of the meat. The loss of water was 
306.9 grams, equivalent to 40.6 per cent of the original weight of the 
meat. 

The following tables contain the data of the experiment: 
Table 47 .—Composition of broth and of cooked lean beef {cooking experiment No. 22). 



Lab- 
ora- 
tory 
No. 


Sample. 


Composition of fresh 
stance. 


sub- 


Composition of water-free 
substance. 


Water. 


Pro- 
tein. 


Fat. 


Ash. 


Nitrog 
ma 

Pro- 
teids. 


enous 
ter. 

Flesh 
bases. 


Fat. 


Ash. 




Broth (suspended matter) 


Per ct. 


Per a. 


Per a. 


Perct. 


Perct. 
6 


Perct. 


Perct. 
91.60 
L92 

22.22 
86.34 
1.61 
14.81 


Perct. 


781a 
781b 


Broth (filtered) 










12. .57 1 2.5.51 
73.76 
12.03 


23.16 


Cooked meat 

Broth suspended matter) . . 


53.60 


34.22 


10.31 


0.94 


2.03 


Broth filtered) 












Cooked meat 


56.11 


35.89 


6.50 


.87 


81 


78 


L98 



45 



Table 48. — Totnl amounts of constituents in broth from lean beef cooked in water, with 
amounts in the cooked meat {experiment No. 32). 







Tot<al 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Sample. 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 


Other 
sub- 
stances. 


No. 


Pro- 
teids. 


Flesh 
bases. 




FIEST TEST. 

Broth (STispended matter) 
Broth 1 filtered ) 


Grams. 


Grams. 
6.2 
17.3 


Grams. 


Grams. 
0.4 
2.2 


Grams. 
""I'.i 


Grams. 
5.7 
.3 


Grams. 


Grams. 








4.0 


6 4 




Broth f total) 










a(2-S.O) 
384.0 


23.5 
178.2 


6(249.5) 
205.8 


2 6 


i J 


6.0 
39.6 


4.0 
3.6 


6.4 






131.4 

1 






Total in meat taken . 

SECON-D TEST. 

Broth (su.'pended matter) 






657.0 


201.7 


455.3 


138 4 


45.6 


7.6 
















3.9 
20.1 




.5 
2.2 


""5.'7" 


3.4 
.3 












4.8 


7.1 










a (330. 9) 
424.9 


24.0 
186.5 


b (306. 9) 


2. 7 i 5. 7 
152.5 


3.7 

27.6 


4.8 
3.7 


7.1 


TMb 


Cooked meat 






Total in meat taken . 






755.8 


210.5 


545.3 


160- S 


31.3 


8.5 













n Determined directly by weighing the meat before and after cooking. 

6 Determined by subtracting from the total broth the dry matter in the broth. 

Experiment No. 23. 

Experiment Xo. 23 was also conducted in exactly the same manner as 
experiments Nos. 20 to 22. The samples were small and very well 
done. 

The weight of the fresh meat used in the first test was 742.8 grams, 
and the weight of the same meat cooked (No. 809a) was 408.1 grams. 
The loss from cooking was 334.7 grams, equivalent to 45.0 per cent of 
the original weight of the meat. The loss of water was 307.8 grams, 
equivalent to 41.4 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was Q86.6 
grams, and the weight of the same meat cooked (No. 809b) was 380 
grams. The loss from cooking was 306.6 grams, equivalent to 44.7 
per cent of the original weight of the meat. The loss of water was 
282.9 grams, equivalent to 41.2 per cent of the original weight of 
the meat. 

The following tables contain the data of the experiment: 
Table 4.^. — Ccmpo.idion uf broth and of cooked lean beef [cooking exjyeriiuent No. 23). 



Lab- 
' ra- 
te ry 
No. 


Sample. 


Composition of fresh sub- 
stance. 


Composition of water-free 
substance. 




Nitrogenous 
matter. 


1 
Fat. Ash. 






tein. 






Pro- 
teids. 


Flesh 
bases. 


809a 
809b 




Perct. 


Per ct. 


Perct. 


Perct. 


Per ct: 
3 


Perct. 

92 


Per ct.lperct. 
95.56 j 












5.82 1 29.19 

77.87 

5.16 

4.42 ' 29.73 




Cooked meat 

Broth (suspended matter! . . . . . 


55. 09 34. 97 


9.40 


0.85 


20.93 1 1.89 
94.64 


Broth (filtered i 








14'' ''4 32 




55. 7o 37.17 


6.34 


.94 


14.33 1 •M2 














i 



46 

Table bO.— Total amounts oj constituents in broth from lean beef cooked in vaier, with 
amounts in the cooked meal {experiment No. 23). 





Sample. 


Total 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 


Other 
sub- 
stances. 


JSo. 


Pro- ! Flesh 
teids. bases. 




FIKST TEST. 

Broth fsuspended matter) 


Grams. 


Grams. 
8.5 
18.4 


Grams. 


Grams. Grams. 
3 


Grams. 
8.1 
.4 


1 
Grams. ' Grams. 








1.1 5.4 


4.6 ' 6.9 














a(334.7) 
408.1 


26.9 
183.3 


6(307. 8) 
224.8 


1.4 1 5.4 
142.7 


8.5 
38.4 


4. C 6. 9 


809a 


Cooked meat 






Total in meat taken. 

SECOND TE.ST. 

Broth (suspended matter) 







742.8 


210.2 


.532. 6 


149. 5 


46.9 


7.1 






.5.4 
18.3 




.3 

.8 .5. 4 


.5.1 
.3 




809b 






4.5 I 7.3 










a(306.6) 
380.0 


23.7 
168.1 


6(282.9) 
211.9 


1.1 5.4 
141.2 


5.4 
24.1 


4. 5 7 S 


Cooked meat 


3.6 




Total in meat taken. 




686.6 


191.8 


494.8 


147.7 


29.5 


8.1 



a Determined directly by weighing the meat before and after cooking. 

6 Determined by subtracting from the total broth the dry matter in the broth. 



EXPERI.MEXT Xo. 2-1. 

In thi.s experiment the meat was prepared in the .same way as in 
experiments Xos, 20 to 23, but was placed in cold water and the tempera- 
ture gradually raised during thirty minutes to 50^ C, at which it was 
maintained for five hours and thirty minutes. The .samples were 
rather large, not well done, but ver}^ rare and juicy after cooking. 
]Meat juice separated out during weighing and grinding, but in so far 
as was possible this was collected. The broth was thick, contained 
much suspended matter, and was filtered with difliculty. 

The weight of the fresh meat used in the first test was U15.1 grams, 
and the weight of the same meat cooked (No. 820a) was 784.7 grams. 
The loss from cooking was 130.4 grams, equivalent to 14.3 per cent of 
the original weight of the meat. The loss of w^ater was 109.5 grams, 
equivalent to 1.2 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 837.3 
grams, and the weight of the same meat cooked (No. 820b) was 645.8 
grams, equivalent to 22.9 per cent of the original weight of the meat. 
The loss of water was 165.5 grams, equivalent to ly.S per cent of the 
original weight of the meat. 



The following tables contain the data of the experiment: 
T.VBLE 51. — Composiiion of hnAh. and of cooked lean Iteef {cooking experiment Xo. 24). 



Composition of fresh 
substance. 



Composition of water-free 
substance. 



Lab- 
ors- 1 

torv' 
yo. 



Sample. 



Perct. 

Broth (suspended manerl 

Broth (filtered) 

S20a Cookedmeat : 68.14 

Broth ^ suspended maner) 



Pro- 
tein. 



Perct.\PercL'PercL 



24.87 I 6.U i 0.96 



Xitrogenous 
matter. 



Pro- Resh ■ 
teids. bases. 



Perct. Perct. Perct. 
ra.03 I 22.63 

14.61 1 26.56 I 14.26 
78.06 \ 19.18 
74.79 (23.-56 



Broth (filteredi I ' I ' 17.81 24. 



22.31 
3.01 



SWb Cooked meat , 



.40 -26.42 6.58 



19. 



20.62 
2.54 



Table 52. — Total amounts of comtituents in broth from lean beef cooked in irater, icith 
amounts in the cooked meat {experiment Xo. 24). 



Total 
weight 
of ma- 
terial. 




height of constituents. 



Dry 

maner | 
directly 
deter- ! water, 
mined. 



Nitrogenous 
matter. 



Pro- 
teids. 



Flesh 
bases. 



other 
Sah- 



ara WW. 
5.8 
15.1 



Grams. Grams. Grams. Grams. Grams. Grams. 
4.4 1.3 



Broth itoiali a{130.4) 

Cookedmeat j 784.7 



Total in meat taken . 

SECO>"D TEST. 



Broth (stispended matter 
Broth I filtered ) 



Broth itotal) ;a(191.5'» 

Cookedmeat ; 645.8 



Total in meat taken . 



7.0 
19.0 



26.0 
217.0 



1.4 I 



6(16-5.-5) 



8.6 I 4.8 
170.6 



3.1 
42.5 



g Determined directlr by weighing the meat before and after cooking. 

& Determined by subtracting from the total broth the dry matter in the broth. 

ExPEKnrEXT 2so. 25. 



This experiment was similar to experiment Xo. 17. The meat was 
prepared for cooking as in experiments Xos. 20 to 24. It was placed 
in water at 20' C. and the temperature was gradually raised during 
fortT-hve minutes to the boiling point. The boiling was continued 
ten minutes and cold water was then added to reduce the temperature 
to S')- C at which it Avas maintained for two hours. The meat was 
well done; the broth rather thick. The results of the detenuination 
of the fat in the residue from the filtration of sample Xo. S23a were 
accidentally lost. 

The weight of the fi-esh meat used in the fii-st test was T9S. 1 grams 
and the weight of the same meat cooked (Xo. 823a) was 461.4 grams. 



48 



The loss from cooking- was 336.7 grams, equivalent to 42.2 per cent of 
the original weight of the meat. The loss of water was 314.1 grams, 
equivalent to 39.4 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 944.5 
grams and the weight of the same meat cooked (No. 823b) was 558.6 
grams. The loss from cooking was 385.9 grams, equivalent to 40.9 
per cent of the original weight of the meat. The loss of water was 
356.6 grams, equivalent to 37.8 per cent of the original weight of 
the meat. 

The following tables contain the data of the experiment: 
Table 53. — Composition of broth and of cooked lean beef {cooking experiment No. 25). 



Lab- 
ora- 
tory 
No. 



Sample. 



Composition of fresh 
substance. 



Composition of water-free 
substance. 



Pro- 
tein. 



Nitrogenous 
matter. 



Pro- Flesh 
teids. bases. 



Broth (suspended matter). 

Broth (filtered) 

823 a Cooked meat 

I Broth (suspended matter) . 

Broth (filtered) 

823 b Cooked meat 



Per ct. Perct. 



Perct. 



6.13 
3.' 47' 



Perct. Perct. 

67. 46 
4.54 I 31.71 

83.70 

27.10 
6.16 I 30.75 

90.05 



Perct. Perct. 
28.94 



7.35 
14.73 
68.77 
6.20 
8.61 



23.49 
2.07 



22.97 
2.33 



Table 54. — Total amounts of constituents in broth from lean beef cooked in tvater, ivith 
amounts in the cooked meat {experiment No. 25). 





Sample. 


Total 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Water. 


Nitrogenous 
matter. 


Fat. 


A.sh. 


other 
-sub- 
stances. 


No. 


Pro- 
teids. 


Flesh 
bases. 




FIRST TEST. 

Broth (suspended matter) 


Grams. 


Grams. 
3.0 
19.6 


Grams. 


Grams. 
2 


Grams. 


Grams. 


Grains. 


Gi-a7>is. 








. 9 i 6. 2 '1.4 


4.6 


6.5 














a (336. 7) 
461.4 


22.6 
191.9 


6(314.1) 
269.5 


2.9 i 6.2 (c) 
160. 7 , 28. 3 




,;f, 


823a 


Cooked meat 


4 




Total in meat taken. 

SECOND TEST. 

Broth (suspended matter) 
Broth (filtered ) 







798.1 


214.5 


583. 6 


169.8 30.6 i S.6 












6.7 
22.6 




1.8 
1 4 


4.7 

fi Q 1 a 


I 








"■■'.^■•■/l 4'7 




Broth (total) 










a (38.5. 9) 
558.6 


29.3 
225.2 


6(356.6) 
333.4 


3.2 ' 6.9 0.1 1 .5.2 
202.8 19.4 5.3 


7 7 


823b 








Total in meat taken. 






944.5 


254. 5 


690.0 


212-9 i % 5 I 10- .5 

















a Determined directly by weighing the meat before and after cooking. 

6 Determined by subtracting from the total broth the dry matter in the broth. 

c Determination of fat in suspended matter lost. 



Experiment No. 30. 



This experiment was made in the same manner and for the same 
purpose as experiment No. 18, except that in the latter experiment 
the beef round used was somewhat fatter than that used in the 



49 



former. The two pieces of meat of unequal sile were cooked for three 
hours in experiment No. oU instead of two hours as in experiment No. 
18- The small sample, Xo. 1146. was well done and diy; the lar^e 
sample, Xo. 1147, was underdone and juicy. 

The weight of the fresh meat used in the first test was 713.6 grams, 
and the weight of the same meat cooked (Xo. 1146) was 408.1 grams. 
The loss from cooking was 305.5 grams, equivalent to 42.8 per cent of 
the original weight of the meat. The loss of water was 285 grams, 
equivalent to 39. ^ per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 2,323.1 
grams, and the weight of the same meat cooked (Xo. 1147) was 1,507 
grams. The loss from cooking was 816.1 grams, equivalent to 35.2 
per cent of the original weight of the meat. The loss of water was 
764.7 grams, equivalent to 32.9 per cent of the original weight of the 
meat. 

The following tables contain the data of the experiment: 

Table 55. — Compositwn of broth and of cooked lean meet {cooking experiment No. 30). 



Lab- 
ora- 
tory 
Xo. 



Composition of fresh sub- Composition of water-free 
stance. i substance. 



Sample. 



S^. i F-t- 



Nitrogenous 
matter. 



Pro- Flesh 
teids. bases. 



Broth (5U.s]->ended matter). 

Broth ( filtered ) 

Cooked meat 

Broth I suspended matter). 

Broth (filtered) 

Ccwked meat 



Per ct. 



57.69 
'&9."49' 



33.85 
36.26' 



7.74 

■i6.'66' 



Perct. Perct. Perct. 

4.11 

5.47 30.72 

80.01 

6.85 

4.97 I 30.41 

74.56 



Per ct. 
95.89 

.89 
18.30 
92.94 

.22 
24.11 



22.67 
2.15 



24.27 
2.26 



Table 56. 



-Total amounts of comtituenis in broth from lean beef cooked in, waler, with 

amounts in the cooked meat {experiment, No. 30). 











Weight of constituents. 


Lab-i 

t^v-l sample. 


^!|# 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 


Other 
sub- 
stances. 


Xo. 


terial. 


mined. 


Pro- 

teids. 


Flesh 
bases. 


FIEST TEST. 


Grams. 


Grams. 
4.5 
16.0 


Grams. 


Grams. 
0.2 
.9 


Grams. 


Gram^s. 
4.3 
.1 


Grams. 


Grams. 


1146 








3.6 




Broth (total) . 








a (305. 5) 
408.1 


20.5 
172.7 


&(285.0) 
235.4 


1 1 


i. Q 


4.4 
3L6 


3.6 
3.7 


6 5 




138.2 ~- 






Total in meat taken. 

SECOXD TEST. 

Broth (suspended matter) . 






713.6 


19.3.9 


520.4 144.2 


36.0 


7.3 


















9.5 
4L.9 




.7 
2.1 


■"12." 7" 


8.8 
.1 












10.2 


16.8 




Broth (total) 










0(816.1) 
1,507.0 


51.4 
610.5 


6(764.7) 
896 5 


2 8 


19 7 


8.9 
150.7 


10.2 
13.9 


16 8 


1147 


Cookedmeat 


455.1 






Total in meat taken. 






2,32.3.1 


661.9 


1,661.2 


470.6 

1 


159.6 


24.1 





a Determined directly by weighing the meat before and after cooking. 

& Determined by subtracting from the total broth the dry matter in the brovh. 

4894— Xo. 102—01 4 



50 



Experiment No. 31. 



This experiment was undertaken for the purpose of showing the 
influence of the time of cooking upon the resulting losses. Eight 
pounds of beef round was divided into two nearly equal parts. Each 
piece was placed in boiling water just sufficient to cover it, and the 
temperature was kept as near boiling as possible for ten minutes. The 
first piece (No. 1158) was then cooked at 80° to 85° C. for exactly one 
and one-half hours, while the second piece (No. 1159) was cooked at 
the same temperature for five hours. Sample No. 1158 was ver}- rare; 
sample No. 1159 was dr}^ and tasteless. 

The weight of the fresh meat used in the first test was 1,380.2 grams, 
and the weight of the same meat cooked (No. 1158) was 98-1.2 grams. 
The loss from cooking was 396 grams, equivalent to 28.7 per cent of 
the original weight of the meat. The loss of water was 370.6 grams, 
equivalent to 26.9 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 1,1:35.9 
grams, and the weight of the same meat cooked (No. 1159) was 833.1 
grams. The loss from cooking was 602.8 grams, equivalent to 42 
per cent of the original weight of the meat. The loss of water was 
546.1 grams, equivalent to 38 per cent of the original weight of the 
meat. 

The following tables contain the data of the experiment: 

Table 57. — Composition of broth and of cooked lean beef {cooking experiment Xo. 31). 



Lab- 
ora- 
tory 
No. 


Sample. 


Composition of fresh 
substance. 


Composition of water-free 
substance. 


Water. 


Pro- 
tein. 


Fat. 


Ash. 


Nitrogenous 
matter. 


Fat. 


Ash. 


Pro- 
teids. 


Flesh 
bases. 




Broth (suspended matter) 


Per a. 


Perct. 


Per at. 


Perct. 


Perct. Perct. 

21.11 

4.80 129.02 

78.22 

8.65 

1 


Perct. 
78.89 
1.05 
19.07 
91.35 
.55 
25.41 


Perct. 














21.82 


1158 


Cooked meat 


62.79 


29.10 


7.10 


0.99 


2.66 


1159 






Broth (filtered) 










22.12 




55.99 .•^^.9.•^ 


11.18 


.90 


72. ."H 


2.04 















51 



Table oS. 



T<4al amounts of constituents in broth from lean beef rooked in rrater, mth 
amounts in the cooked meat {experiment Xo. Sl'>. 





Sample. 


Total 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 




Weight ..f c 


.n>titUf 


nts. 




Lab- 
ora- 
tory 


Water. 


Xiirc^enoiis 
matter. 

Pro- ' Flesh 
teids. bases. 


Fat. 


Ash 


Other 

SDb- 

stanees. 




FIR5T TEST. 

Broth 1 ?u>pended matter; . 


Granu. 


Grams. 
3.3 
22.1 


Grams. 


Gramf. Grams. 
0.7 

1.1 0.4 


Grams. 


Grams. 

4.^ 


Grams. 












Broth (total) 

Cooked meat 

Total in meat taken. 

SECOND TEST. 

Broth (suspended mat ter ) . 
Broth (filtered 1 

Broth itotali 

C'X>ked meat 

Total in meat taken. 









115s 


a(396.0) 


25.4 
366.2 


6(370.6) 
618.0 


286.4 


i.l 


4.^ 
9.7 


d.6 




1.3S0.2 


391.6 


968.6 


294.6 


72.7 


u.s 












1.5. .5 
41.2 




1.3 


li.J. 


' V.i' 








1 




U.-9 


a(602.8> 
833.1 


.56.7 
366.7 


466.4 


i 

266.0 


14.4 
9:3.1 


9.1 
7.5 






1,435.9 


4:^.4 


1.012.5 




107. .5 


1-^.6 





a Determined by subtracting from the total broth the dr>- matter in the broth. 
6 Determined by weighing the meat before and after cooking. 



EXPEETMES'T Xo. 32. 



This experiment was made to .study the influence of the amount of 
fat upon the losses involved in boiling meat. For this pui^pose two 
boiling pieces cut fi'om the "plate." each weighing about 4 pounds, 
were used. The meat was very fat. Each cut was rolled and tied and 
then placed in boiling water. The temperature was maintained as 
near boiling as possible for ten minutes. The meat was then cooked at 
80^ to So- C. for three hours. 

The weight of the fresh meat used in the first test was 1.715.9 grams, 
and the weight of the same meat cooked (Xo. 1160) was 1,359. 7 grams. 
The loss from cooking was 356.2 grams, equivalent to 20.8 per cent of 
the original weight of the meat. The loss of water was 251.3 grams, 
equivalent to 11. 6 per cent of the original weight of the meat. 

The weight of the fresh meat u.sed in the second test was 1,825.8 
grams, and the weight of the same meat cooked (So. 1161) was 1,3.51.8 
gi-ams. The loss from cooking was 171 grams, equivalent to 25.8 per 
cent of the original weight of the meat. The loss of water was 297.7 
graxns. equivalent to 16.3 per cent of the original weight of the meat. 



52 
The following tables contain the data of the experiment: 
Table 59. — Composition of broth and of cooked fat beef {cooking experiment No. 32). 





Sample. 


Composition of fresh sub- 
stance. 


Composition of water-free 
substance. 


ora- 
tory. 


Water. 


Pro- 
tein. 


Fat. 


Ash. 


Nitrogenous 
matter. 


Fat. 


Aflh. 




Pro- 
teids. 


Flesh 
bases. 






Per ct. 


Perct. 


Perct. 


Perct. 


Perct. 


Perct. 


1 
Perct.\Perct. 
98.83 














8.16 1 27.57 

22.72 

.40 

6.57 [ 28.14 

23.86 


1.52 21.38 






34 51 


14.88 


50.14 


0.48 


76.56 .73 




Broth (suspended matter) 


99 60 














1.27 21.59 






32.79 


16.04 


50.73 


.41 


75. 48 - 61 















Table 60. — Total amounts of constituents in broth from fat beef cooked in water, with 
amounts in the cooked meat {experiment No. 32). 





Sample. 


Total 
weight 
of ma- 
terial. 


Dry 

matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Water. 


Nitrogenous 
matter. 


Fat. 


Other 
Ash. sub- 
stances. 


No. 


Pro- 
teids. 


Flesh 
bases. 




FIKST TEST. 

Broth (suspended matter) 


Grams. 


Grams. 
90.9 
14.0 


Grams. 


Grams. 
1.1 
1.1 


Grams. 
""3.9 


Grams. 

89.8 

.2 


Gram^.i Grams. 








3.0 1 5.8 




Broth (total) 








a (356. 2) 
1,359.7 


104.9 

890.5 


b (2.51. 3) 
469.2 


2.2 3.9 
202.3 


90.0 
681.8 


3 1 5 s 






6. 5 




Total in meat taken . 

SECOND TEST. 

Broth (suspended matter) 






1.715.9 


995.4 


720.5 


208.4 


771.8 


9.5 






l.Si.8 
18.5 




.6 
1.2 


""b.2 


154.2 
.2 


j 






4.6 1 7.9 














a (471.0) 
1,354.8 


173.3 
910.7 


6(297.7) 
4«.l 


1.8 


.5.2 


154.4 
687.0 


4.0 
5.6 


7.9 


1161 


'^. 'oked meat 


217.2 






Total in meat taken . 






1,825.8 


1,084.0 


741.8 


224 2 


841.4 


9.6 













a Determined directly by weighing the meat before and after cooking. 

6 Determined by subtracting from the total broth the total dry matter in the broth. 

Experiment No. 33. 

This expd'iment was made in order to determine the losses result- 
ing b3' boiling different cuts of beef. The cuts were taken from the 
neck. The samples were very fat. The meat was cooked exactly as 
in experiment No. 32. 

The weight of the fresh meat used in the fir.st test was 2,393.2 
grams, and the weight of the same meat cooked (No. 1162) was 1,977.5 
grams. The loss from cooking was 415.8 grams, equivalent to 17.4 
per cent of the original weight of the meat. The loss of water was 
372.2 grams, equivalent to 15.6 per cent of the original weight of the 
meat. 



63 

The weight of the fresh meat used in the second test was 2,729.8 
grams, and the weight of the same meat cooked (So. 1163) was 2,280 
gi-ams. The loss from cooking was 149.8 grams, equivalent to 16.5 
per cent of the original weight of the meat. The loss of water was 
419.5 grams, equivalent to 15.4 per cent of the original weight of the 
meat. 

The following tables contain the data of the experiments: 

Table 61. — Composition of broth and of cooked fat beef (cooking experiment Xo. 33). 



Lab- 
ora- 
tory 
No. 



Sample. 



Composition of fresh sub- Composition of water-free 
stance. substance. 



Water. 



Pro- 
tein. 



Nitrogenous 
matter. 



Pro- I Flesh 
teids. ' bases. 



Broth (suspended matter) 

Broth I filtered ) 

Cooked meat 

Broth (suspended matter) 

Bruth (tiltered) 

CtHjked meat 



Pcrct. Perct. Perct 



21.25 23.62 0.76 



19.31 29.87 I .70 



Perct. Perct. Perct. 

5.63 , 94.37 

10.88 I 27.45 
46.59 

6.11 
13.28 27.95 



51.79 



20.43 
1.68 



20.65 
1.40 



Table 62. — Tohtl amounts of con.9lltuents in broth from fat beef cooked in water, with 
nmoxiits in (lie cooked meat {experiment Xo. 33). 







Total 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 

to*^ Sample. 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 


other 
sub- 
stances. 


No. 


Pro- 
teids. 


Flesh 
ba.ses. 


FIRST TEST. 


Grams. 


Grams. 
20.9 
22.7 


Grams. 


Grams. 
1.2 
2.5 


Grams. 


Grams. 

19.7 

.1 


Grams. Grams. 


1162 


















0(415.8) 
1,977.5 


43.6 
901.9 


MZT2.2) 
1,075.6 


3.7 1 6.2 
420.2 


19.8 
467.1 




Cooked meat 


15.0 




Total in meat taken. 

SECO>rD TEST. 

Broth (suspended matter) 
Broth ^filtered) 


2.393.3 


945. 5 


1,447.8 


430.1 


486.9 


19.6 
















9.0 
21.3 




.6 
2.8 


"".5.'9' 


8 5 




1163 






.2 


4 4 SO 


Broth (total) 








a(-449.8) 
2,280.0 


30.3 
1,138.0 


6(419.5) 
1,142.0 


3 4 


.T Q 


8.7 
681.0 


4 4 ^ n 




440.3 


16.0 










2, 729. 8 


1,168.3 


1, 5C1. 5 




689.7 


20.4 















a Determined directly by weighing the meat before and after cooking. 

b Determined by subtracting from the total broth the total dry matter in the broth. 



EXPEEIMEXT Xo. .38. 



This experiment was made to determine the losses resulting from 
boiling veal. Two pieces of veal were cooked in the same way as in 
experiment So. 32, 



54 

The weight of the fresh meat used in the first test was 1,Y74.2 grams, 
and the weight of the same meat cooked (No. 1177) was 1,189.2 grams. 
The loss from cooking was 5S5 grams, equivalent to 33 per cent of the 
original weight of the meat. The loss of water was 538. 7 grams, equiv- 
alent to 30.4 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 2,334.7 
grams, and the weight of the same meat cooked (No. 1178) was 1,597.0 
grams. The loss from cooking was 737.1 grams, equivalent to 31.6 
per cent of the original weight of the meat. The loss of water was 
697.5 grams, equivalent to 29.9 per cent of the original weight of the 
meat. 

The following tables contain the data of the experiment: 

Table 63. — Composition of broth and of cooked veal {cooking experiment No. 38). 



Lab- 
ora- 
tory 
No. 


Sample. 


Composition of fresh sub- 
stance. 


Composition of water-free 
substance. 


Water. 


rj£. j F-t. 


Ash. 


Nitrogenous 
matter. 


Fat. 


Ash. 


Prote- Flesh 
ids. 1 bases. 






Per ct. 


Perd. 


Perct. 


Per a. 


Per ct.\ Per ct.\ Perct. 
7. 41 90. iS9 


Perct. 




Broth (filtered) 










19.72 1 25.37 

75.75 

32. 17 
21.45 1 2.5.75 

85.12 
1 


.2? 
21.64 
67..83 

.44 
12.89 


19 27 






64.07 


27.22 


7.79 


0.98 


2.73 




Broth ('suspended matter) 
















1178 


Cooked meat 


67.59 


27.59 


4.18 


.99 


3 05 









Table 64. — Total amounts of con^idtuents in broth from veal cooked in water, with amounts 
in the cooked meat {experiment No. 38). 





Sample. 


Total 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 


Weight of constituents. 


Lab- 
ora- 
tory 


Water. 


Nitrogenous 
matter. 


Fat. 


Ash. 


other 
sub- 
stances. 


No. 


Prote- 
ids. 


Flesh 
bases. 




FIRST TEST. 

Broth (.suspended matter) 


Grams. 


Grams. 
14 9 


Grams. 


Grams. 
LI 
6.2 


Gravis. 

""k'.o 


Grams. 

13.8 

.1 


Gravis. 


Grams. 






3L4 








Broth (total) 










a (.585. 0) 
1, 189. 2 


46.3 ; 6 (538.7) 
427.3 1 761.9 


7.3 1 S.O 
323. 7 


13.9 
92. Ci 


6 1 11 n 






n.7 






Total in meat taken. 

SECOND TEST. 

Broth (suspended matter) 
Broth (filtered) 






1,774.2 


473.6 1,300.0 


339.0 


106.5 


17. ^ 






4.3 
35.3 




1.4 
7.6 


"""ai" 


2.9 
.2 












7.0 


11 4 














a (737.1) 
1,597.6 


39.6 6(697.5) 
517.8 1,079.8 




Q1 


3.1 
66.8 


7.0 
15.8 




1178 


Cooked meat 


440.8 






Total in meat taken . 






2,334.7 


557.4 1-777.3 


458-9 


69.9 


22.8 

















a Determined directly by weighing the meat before and after cooking. 
b Determined by subtracting from total broth the dry matter in the broth. 



55 



Experiment No. 39. 



This experiment was undertaken to determine the losses resulting 
from boiling mutton. For this pui-pose cuts from a leg of mutton 
were used. They were cooked as in experiment No. 32. 

The weight of the fresh meat used in the lirst test was 964. 7 grams, 
and the weight of the same meat cooked (Xo. 1179) was 587 grams. 
The loss from cooking was 377.7 grams, equivalent to 39.2 per cent 
of the original weight of the meat. The loss of water was 278. 6 grams, 
equivalent to 28.9 per cent of the original weight of the meat. 

The weight of the fresh meat used in the second test was 1,284.2 
grams, and the weight of the same meat cooked (No. 1180) was 835.8 
grams. The loss from cooking was 448.4 grams, equivalent to 34.9 
per cent of the original weight of meat. The loss of water was 354.6 
grams, equivalent to 27.6 per cent of the original weight of the meat. 

The following tables contain the data of the experiment: 

Table 65. — Composition ofhroth and of cooked mutton {cooking experiment Xo. 39). 



Lab- 
ora- 
tory 
Vo 


Compositioii of fresh sab- Composition of water-free 
stance. 1 substance. 


Sample. 


Ash. 


Nitrogenous 
matter. 


.^h. 




Prote- 
ids. 


Flesh' 

bases. 




\Per.ct.\Perct. Perct.Perct. 

Broth ('suspended matter). .. . i ' ' 


i i 
Per a. \Perct.' Per ct. i Per a. 
8"' 99 18 i 




Broth (filtered) ' ' 


7.59 1 31.41 
50.15 i 48.88 
.37 i 98.27 
10.24 28.97 
60.19 1 38 22 


21.45 


U79 


Cookedmeat ! 47.88 26.14 , ^. SO 0.75 

Rrorh i«ii«pf»nfip<1 mattpr) ' 


1.44 






19.76 


11S»1 


Cookedmeat 51.42 1 29.24 ■ 18.57 


.86 


1 77 








1 





Table 66.— T-f';/ amounts of constituents in broth from mutton cooked in water, vnth 
amounts in the cooked meat {experiment Xo. 39). 







Total 
weight 
of ma- 
terial. 


Dry 
matter 
directly 
deter- 
mined. 




Weight of constituents. 




Lab- 
ora- 
tory 


Sample. 


Water. 


Mtrogenous 
matter. 


Fat. 


Ash. 


Other 
sub- 
stances. 


N'o. 


Pro- i Flesh 
teids. 1 bases. 




FIBST TEST. 

Broth (suspended matter) 
Broth (filtered) 


Grams. 


Grams. 
80.2 
18.9 


Grams. 


Grams. 
0.7 

L4 


Grams. 
""5.9 


GraTns. 
79.6 



Grams. 


Grams, 








4.0 


7 6 








• 




Broth ( total) 


a(377. 7) 
587.0 


99.1 
305.9 


6(278.6) 
281.1 


2 1 


.^Q 


79.6 
149.7 


4.0 

4.4 


7 6 


1179 




m4"- 






Total in meat taken . 

SECO^^) TEST. 

Broth I suspended matter) 






96L7 


4(e.O 


559.7 


161.4 


229.3 


8.4 












69.5 
24.3 
93.8 




.3 




68.3 



68.3 












4.8 
4.8 






Broth (total) 


a(448.4) 


6(3.^.6 J 


2.8 7.0 


10 




Cooked meat 




1180 


835.8 


406.0 


429. S 


244.4 


l.>5.2 


7.2 






Total in meat taken. 






1,284.2 


499.8 


78L4 


254 9 


223.5 


12.0 













a Determined directly by weighing the meat before and after cooking. 

6 Determined by sabtracting from the total broth the dry matter in the broth. 



56 

The losses involved in the cooking- of meats in water at different 
temperatures have been represented in the preceding tables by the 
ingredients in the total broth. In the following table the losses of the 
different ingredients are expressed in percentages of the total quantit}' 
of meat taken for cooking, and also in percentages of the total amounts 
of the corresponding ingredients in the uncooked meat. This table 
summarizes the data concerning the kind and amount of meat used 
in each experiment, the temperatures at the beginning and during 
the time of cooking, and the duration of the cooking. Most of the 
experiments are arranged in groups according to the kind of meat and 
the method of cooking, and the results of all the experiments in each 
group are averaged. Several of the experiments differed so greatly 
from the majority that they could not well Ije grouped with them, and 
hence stand alone. With two exceptions (Nos, 8 and 9) each experi- 
ment included duplicate tests, designated in this table by the letters a 
and b, the results of these duplicate tests being averaged in each case. 



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60 
DISCUSSION OF RESULTS. 

AMOUNT AND NATURE OF LOSSES INVOLVED IN THE BOILING 
AND STEWING OF MEAT. 

In the preceding experiments on the losses resulting from the boiling 
and stewing of meats, the loss in weight varied from about one-seventh 
to about one-half of the total weight of fresh meat, the average of all 
the experiments being nearly 37 per cent. About nine-tenths of this 
loss was due to water cooked out of the meat, while the remainder was 
due to the removal of solid material, which was contained in the broth 
either as suspended matter or in solution. In the different experi- 
ments the loss of water varied from IT to 60 per cent, averaging 48.0 
per cent of the total amount in the fresh meat. The proportions of 
the remaining ingredients of the fresh meat that were found in the 
total broth were as follows: Nitrogenous matter from 1.6 to 6.5 per 
cent, average 4.4: per cent; fat from 0.6 to 37.4 per cent, average 13.5 
per cent; mineral matter from 21.6 to 64.8 per cent, average 45.9 per 
cent. 

Bv a comparison of the average results of eight experiments (fif- 
teen tests) in which very lean beef was used and those of three experi- 
ments (six tests) in which fat beef was iised, it appears that in the 
latter case there was less loss of water and of nitrogenous and mineral 
matters, but a greater loss of fat than in the former. The comparative 
losses in percentages of fresh meat used were as follows: 

Table 68. — Average losses m cooking lean and fat beef. 



Sample. 


Total loss. 


Water. 


Nitrogen- 
ous 
matter. 


Fat. 


Ash. 




Per cent. 
41.6 
24.8 


Per cent. 
2o!8 


Per cent. 
1.1 
.5 


Per cent. 
0.7 

2.8 


Per cent. 
0.6 


Fat beef 


.3 







In an experiment in which veal, which is a lean meat, was used, 
there was a corresponding loss of 0.5 per cent of fat, while in a similar 
experiment with mutton, which is a much fatter meat, the loss was 6.8 
per cent. The proportion of fat lost thus appears to depend upon the 
fatness of the meat. At the same time the fatter the meat the smaller 
the loss of water. 

In experiments Nos. 18 and 30 the first test was made with a piece 
of lean beef weighing 1 to If pounds, while the second test was made 
with a piece weighing 5 to 5^ pounds, in order to studv the effect of 
the size of the piece of meat used upon the loss involved in the cook- 
ing. With the small pieces the average loss in weight was 45.6 per 
cent of the total weight of meat, while with the large pieces it was 



only 39. S per cent. With the small pieces an average of 57.2 per cent 
of the total water. 4.7 per cent of the total nitrogenous matter, 18.2 
per cent of the total fat, and 56. 7 per cent of the total mineral matter 
in the fresh meat was found in the broth while with the large pieces 
the corresponding results were water 50. S per cent, nitrogenous matter 
4 per cent, fat 11.5 per cent, and ash 47 per cent. These residts indi- 
cate that the smaller the piece of meat the larger the percentage of 
losses. Apparently the water penetrates relatively farther into the 
-mall piece and removes more material. 

Some interesting facts are brought out in a comparison of the results 
of experiments in which the meat was cooked b}' starting with boiling 
water with the results of other experiments in which the water was 
cold at the start. In eight experiments (fifteen tests) very lean beef 
was put into boiling water, and this temperature maintained for about 
ten minutes, after which the cooking was continued at a temperatui'e of 
80- to 85- C. for two to two and one-third hours. In three ex|3eriments 
(six tests) the same kind of meat was put into cold water (2<)- to 25- C). 
the temperature was increased to near the boiling point, and the cook- 
ing was then carried on at 80- to 89- C. for two to four and one-half 
houi-s. The amount of suspended, coagulated nitrogenous matter in 
the broth which could be filtered out was usualh* larger in the experi- 
ments in which the meat was put directly into cold water, and the 
broth was thicker and apparently richer than when the meat was 
placed directly in boiling water. On the other hand, there was usually 
a greater amount of solids in solution in the clear filtered broth when the 
meat was put at first into boiling water, so that the analyses of the 
total broths show that as a rule the composition of the broths obtained 
by the two methods of cooking was much the same. In the eight ex- 
periments in which the meat was put directly into boiling water the 
average loss of weight was 41.6 per cent of the total weight of the meat, 
while in the three experiments in which the meat was put into cold 
water it was 42.4 per cent. In the average of the former experiments 
54.3 per cent of the total water. 5.1 per cent of the total nitrog-enous 
matter, 13.4 per cent of the total fat, and 51.1 per cent of the total 
mineral matter of the fresh meat were found in the broth, while in the 
average of the latter experiments the losses were water 54.3, nitrog- 
enous matter 5. fat 20.7, and mineral matter 52 per cent of the respec- 
tive nutrients in the fresh meat. The agreement is veiy close except 
in the case of the fat. 

It is usually supposed that if meat is placed in cold water and the 
temperature is then raised gradually a large j)art of its soluble ingre- 
dients is dissolved and a rich broth is obtained. In the experiments 
here reported it was found that the loss from the meat, represented by 
the ingredients in the broth, was really no greater when the meat was 
placed in cold water than when placed in boiling water. 



62 

In experiment No. 31 two tests were made which were alike exeept 
that in the first the meat was cooked for one and one-half hours while 
in the second test the cooking was carried on for five hours. In the first 
test the loss of weight was 28.7 per cent and in the second test 42 per 
cent of the original weight of the meat. In the first test 37.5 per cent 
of the total water, 2.8per cent of the total nitrogenous matter, 3.9 per 
cent of the total fat, and 33.1 per cent of the total mineral matter in 
the meat wa§ removed; while in the second test 53.9 per cent of the 
total water, 13.4 per cent of the total fat, and 54.8 per cent of the 
total mineral matter of the meat were removed by cooking. Unfor- 
tunately, in the latter test the data for protein were lost, but the com- 
parison of the results given is suificient to indicate that the loss 
increased with the increase in the time of cooking. 

As previously explained (p. 13), the bromin method was used for the 
precipitation of proteids in the clear filtered broth. The amount of 
nitrogen in the bromin precipitate was determined and multiplied by 
the factor 6.25 for estimating the quantity of proteids. The amount 
of nitrogen in the total broth was also determined, and the difl'crence 
between that and the amount in the bromin precipitate was multiplied 
by the factor 3.12 for the estimation of the quantity of flesh bases in 
the broth. The fat was determined by extraction with ether and the 
mineral salts by ignition. The proportions of solid materials extracted 
from the meat in the cooking and contained in the filtered broth were 
determined directl}^ by evaporation. The sum of the nitrogenous 
matters, fat, and mineral matter, determined as indicated above, was 
in each case considerably less than the total solid residue on evapora- 
tion. Evidently, therefore, the broth contained a considerable amount 
of substances other than the nitrogenous compounds, fat, and mineral 
matters determined. The amounts of total solids directly determined, 
the sum of the ingredients separatel}^ determined, and the difierence 
between the two, designated as "other substances,'- are shown in 
Table 69. The last column in this table shows the proportions of the 
"other substances" in percentages of the total solids. 



63 



Tablk (i9. — Amount awl proportion of undetermined matter in broth. 



Other subsiances unde- 



Experimeni No. 



Ti'tal solids Sum of con- 

directly I stituenLs 
determined determined, . . , 
(a). (5). ^^elght 



Profxjrtion 

of total 
i solids. 



lOG 

166 

17a 

m 

ISa 

1«. 

aoa 

2»j 

211 

216 

22n 

■226 

23a 

236 

24g 

246 

25a 

K6 

30a 

306 

31a 

32a 

326 

33a 

336 

3M 

3>A 

39a 

396 

Average 29 test- 



Si. 2 
25.3 

17.3 
16.6 
12.7 
51.1 

ly.y 
•J). 1 
iy.3 

17.3 
20.1 
1».4 



Grams. 
15.2 
18.1 
10.7 
10.4 
8.6 
34.1 
IS.O 
13.9 
16.1 
14.3, 
10.9 

13.0 ! 
11.5 
U.0 , 
U.8 
13.5 ; 

13.1 I 
14.9 : 



6.6 

4!i 

17.0 
4.4 
4.0 
1.0 
5.0 

6.4 1 
7.1 
6.9 I 
7.3 ! 
3.3 ; 

5.5 I 
6.5 ; 

•7.7S 



37.4 
32.3 

21! 6 
20.1 
19.9 
25.9 
37.0 
35.3 
37.5 
39.9 
2L9 
29.0 
33.2 
34.1 



16. 


9.5 


6.5! 


40.6 


41.9 


i5.1 


16.8, 


40.1 


■Sl.1 


12.5 


9.6 


43.4 


14.0 


8.2 


5.8 1 


41.4 




10.6 


7.9! 


^.7 


•>' 7 


13.4 


9.3 


41.0 


21.3 


13.3 


8.0 


37.6 


31.4 


20.4 


ILO 


35.0 


35.3 


23.9 


11.4 


32.3 


1^.9 


11.3 


7.6 


40.2 


24.3 


14.3 


10. 


41.2 


22.1 


14. .5 


7.6 


.34.2 



The proportions of the undetermined material, or "other sub- 
stances." as they are here called, thus range from 19.9 to 43.4: per cent 
and average 34.2 psr cent of the total solids of the clear broth: or, as 
shown in Table 67. the proportions of these substances range from 0.3 
to 1.1 per cent, and average 0.4 per cent of the total weight of the 
fresh meat. 

Con.siderable attention has already been given by the writer to the 
study of the composition of the broths and the nature of these unde- 
termined substances, but the publication of the results is withheld 
until the inquiry can be carried further. It is evident that these sub- 
stances contain more or less glycogen or its derivative* and other non- 
nitrogenous compounds. At the same time it is possible that the 
undetemdned materials may include more or less nitrogenous material 
which has not been accurately determined by the methods thus far 
employed. 



CONCLUSIONS. 



While the investigations of the losses in cooking meat are still very 
inadequate, the conclusions given below seem warranted from the 
results of the experiment.- reported in this bulletin. Most of these 



64 ' 7^ 

experiment, were made with lean beet, but it i. probable that the 

„if with Other lean meats would be similar, 
"a. The chief iLrin weight during the cooking of beef . due to the 

'"S"rh!n° b^f"- -pan-broaed" there appear, to t. no great losa 

"VrWhi: ren'cooked in water from 3 to .0 per cent of the toUl 

't Berf^'htrhatr; "i:^^^ P^eparat- of beef tea or 
broth haflost compa,.th ely little nutritive value, though n.uch of the 
nrS::^'orfrf°orrthe broth varie. direct,. ithth 
anlom^t ;.t.ent in the meat-i. e.. the fatter the meat the large, the 

''T;fSe"amour'f water lo.t during cooking varies inversely as 
thlla^net/oTthrmeat-i. e.. the fatter the meat the less the shrinkage 

'" (*oking in water the loss of constituent, i. in,-er.e^ p^por 
tional to the size of the piece of meat. In other word., the .mailer 

Trl -.fin r — if matlriil founi in the broth whether the meat 

'^^rTh::t\t:7th:«rit:rnt,.o^^ 

venuU und« tood. Thi. .ubject i. now being stud.ed - conn-tton 
^thiurther inquiries regarding the change, m meat m cookmg. 



MrB7 



QONGBESS ^1 




